Scrape and trim the asparagus stalks and tie in a bundle.
Place in a pan of boiling salted water, keeping the tips above the water level, and cover partially.
Cook for 15 to 20 minutes or until tender.
Drain well and arrange on a warmed serving dish.
Melt the butter in a saucepan.
Stir in the orange juice and rind and cook for 2 minutes or until the sauce is hot.
Pour over the asparagus and serve immediately.