ASPARAGUS WITH ORANGE BUTTER SAUCE

2 lbs fresh asparagus
1/4 tsp salt
pepper to taste
2 medium oranges
1/3 cup clarified butter
1/4 cup orange juice
2 tb grated orange rind

Wash asparagus, cut 3 inches of the rough stalk ends, and peel the lower part of the stalks. Lay the asparagus in a 12-14 inch skillet, over moderate-high heat. Pour 1 quart boiling water over the asparagus, making sure the water completely covers the stalks. Add salt and cook the asparagus uncovered for 8 minutes. Meanwhile prepare the orange butter sauce.

Peel 1 orange, removing all the pith, and slice into 12 thin slices. Set aside for garnish.
Extract the juice from the other orange and strain. Measure 1/4 cup juice. Grate the rind and set aside. In small saucepan combine clarified butter, 1/4 cup orange juice and the grated rind. Set the pan over moderate-high heat and reduce the mixture until slightly thickened, about 6 minutes.

When the asparagus are just tender, remove the stalks carefully from the water with tongs and place on a heated serving platter. Cover with the orange sauce and garnish with the orange slices.