Squeeze orange and add juice and all the other ingredients into a glass jar and mix well.

Wash buckwheat and cook in salt water for about 15 minutes.  Drain and put aside. Add the dressing to buckwheat while still warm. 

Cut off the tough parts of bottom of the asparagus and discard. Then cut the rest into small pieces, setting the tops aside. Heat olive oil in pan and cook asparagus pieces for 5 minutes, then add the tops and cook for another 3-5 minutes. 

Roughly chop the pistachios. Wash and dry the salad. Put all ingredients except eggs and Parmesan into a bowl. Mix and arrange on two plates.

Poach the eggs and grate Parmesan into rough pieces, then arrange on top of each salad plate and serve.