1 lb. fresh asparagus spears
2 tsp. olive oil
1 tsp. grated orange rind
1/4 c. fresh orange juice
2 tbsp. lemon juice
1/4 c. water
2 tsp. cornstarch

Cut lower ends off asparagus. Arrange asparagus in a single layer on a baking sheet. Brush spears with olive oil. Bake at 475 degrees for 7 to 9 minutes or until tender, turning every 3 minutes. Transfer to a serving platter and keep warm. Combine orange rind, orange juice and lemon juice in a small saucepan. Bring to a boil over medium heat. Combine water and cornstarch, stirring until smooth, slowly add cornstarch mixture to orange juice mixture and cook, stirring constantly until mixture is thickened. Cook 1 minute. Remove from heat and spoon sauce evenly over asparagus. Serve immediately.