1Snap tough ends from asparagus and discard.
2Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes.
3Blend egg yolks, lemon juice and salt in saucepan or top of double boiler.
4Add half of butter and stir constantly over low heat or boiling water until butter melts.
5Add remaining butter and continue stirring until it melts and sauce thickens.
6Stir in orange peel and juice.
7Drain asparagus and serve topped with sauce.