1 Rinse asparagus, trim off woody ends and cut stalks into pieces.
2 Halve melon and scoop out seeds with a spoon. Cut into wedges. Remove rind and coarsely chop flesh.
3 Rinse orange with hot water, pat dry and use a citrus zester to remove peel.
4 Rinse lemon balm and shake dry. Set a few leaves aside for garnish.
5 Quarter orange and remove rind. Using an electric juicer, juice orange, lemon balm, asparagus and melon. Fill a glass with ice. Pour in juice and stir. Serve immediately, garnished with orange zest and reserved lemon balm leaves.