In large skillet, bring 1/2 inch water to a boil. Add asparagus; return to a boil. Cover; cook 3 to 5 minutes or until asparagus is tender.*
Meanwhile, in small nonstick saucepan, combine orange juice, orange peel, cornstarch and pepper; mix well. Cook over medium heat until mixture boils and begins to thicken. Remove from heat; stir in chives.
Drain asparagus; place on serving platter. Top with chive sauce.