1 1/2 lbs. fresh asparagus spears
1/3 c. butter
2 tbsp. grated orange rind
1/4 c. orange juice
1/4 tsp. salt
1/4 tsp. white pepper
1 orange

Snap off tough ends of asparagus. Remove the scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender. Drain. Arrange on serving platter; keep warm.

Combine butter, orange rind, orange juice, salt and pepper in a small saucepan. Bring to a boil; boil about 6 minutes or until mixture thickens slightly.

Cut a 12" strip of rind from orange using a citrus zester. Carefully tie strip into a bow and set aside. Slice remaining rind from orange and cut 2 orange slices. Reserve remaining part of orange for other uses.

Pour sauce down center of asparagus; garnish with orange slices and bow. Yield: 6 servings.