In a sauce pan, bring 1 inch of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender. Drain. Place asparagus on serving platter and keep warm. In a skillet over medium heat, cook pistachios in butter 3-4 minutes or until lightly browned. Add orange juice and peel. Heat through. Pour over asparagus. Sprinkle with pepper.
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