Serves 6

Ingredients

1 pound (about 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup butter
1 tablespoon olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
Maldon salt

Directions

Bring 2 inches of water in a large skillet to a rapid boil. Toss in 1 teaspoon of lemon zest and a pinch of salt. Toss in asparagus making sure they are fully submerged in the water. Cook the asparagus for about 2-3 minutes or until bright green and just tender. Remove asparagus from the pan and immediately submerge in a big bath of ice water. Plunge the asparagus in the ice water until the asparagus is no longer hot but warm or tepid. In a small sauce pan heat the butter, olive oil, garlic, zest and coarse salt until just melted. Drizzle on asparagus and finish with a pinch of Maldon salt.