|1 1/4||Teaspoon(t)||dijon mustard|
|3 2/3||Cup(c)||orange juice|
|1||orange, sliced (optional)|
Snap off and discard tough ends of asparagus. Peel stalks, if desired. In a wide frying pan, bring 1 inch of water to a boil over high heat. Add asparagus. Cover and cook just until barely tender when pierced, about 5 minutes. Drain, transfer to a platter, and keep warm. Melt 1 tablespoon of the butter in a small pan over medium heat. Add shallots and cook, stirring often, for 1 minute. Add mustard and orange juice. Bring to a boil over high heat. Boil, stirring occasionally, until reduced to 1/3 cup. Reduce heat to low and add remaining 7 tablespoons butter all at once. Cook, stirring constantly, until butter is melted and sauce is smooth. Spoon sauce over asparagus and garnish with orange slices, if desired.