Asparagus with Orange and Pecans

2½ lb. fresh asparagus spears, trimmed
¼ cup butter
1/3 cup Pecan halves
1 teaspoon grated orange peel
1 teaspoon orange juice

In 10" skillet, place asparagus spears. Add enough water to cover. Bring to a boil. Cook over medium heat until asparagus is crisply tender(5-7 minutes). Drain, set aside. In same skillet melt butter, add Pecans. Cook over medium heat until Pecans are toasted (1 to 2 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.