Serves 4-6
Ingredients
1 pound (abut 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
1 tablespoon 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. Place the asparagus on a flat plate and drizzle with olive oil and garlic. In a small mixing bowl combine the zest and the maldon salt and mix well. Sprinkle desired amount on the asparagus and let it sit for about 3-4 minutes before serving.