Place asparagus or broccoli in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes for asparagus or 8 to 12 minutes for broccoli or until vegetables are crisp-tender. Carefully remove steamer basket and reserve 2 Tbsp of the steaming liquid.

 

For sauce, in a small saucepan whisk together the thawed orange juice concentrate, mayonnaise dressing, mustard, and pepper until smooth. Stir in 1 to 2 Tbsp of the reserved liquid to make sauce the desired consistency. Cook and stir over low heat for 1 to 2 minutes or until heated through. Do not boil.

 

To serve, arrange asparagus or broccoli on plate; spoon sauce over spears. Garnish with strips of orange peel.