1 lb. asparagus, tough ends removed
1/4 c. butter
1 tbsp. minced shallots
3/4 tsp. dijon style mustard
3/4 c. freshly squeezed orange juice

In a wide skillet, bring 1 inch water to a boil over high heat. Add asparagus; reduce heat and simmer, uncovered, until barely tender when pierced (3 to 5 minutes); drain. Use vegetable steamer if available. Place asparagus on a warm serving platter and keep warm.

In a 1 to 2 quart pan, melt 1 tbsp. of the butter over medium heat. Add shallots and cook, stirring, for 1 minute. Add mustard and orange juice, increase heat to high, and boil, uncovered, until reduced to 1/3 cup (about 4 minutes).

Reduce heat to low, add remaining butter all at once and cook, stirring constantly, until butter is melted and sauce is smooth. Spoon sauce over asparagus and garnish with orange peel, if desired. Makes 3 to 4 servings.