Orange-Lemon Asparagus Saute
By Chef Tom Fraker

2 pounds Asparagus, cleaned and trimmed
Water as needed
2 tablespoons Extra Virgin Olive Oil
Kosher Salt to taste
2 Meyer Lemons juice freshly squeezed
2 Blood Oranges juice freshly squeezed

Boil a pot of water over high heat. Add a large pinch of salt and add the asparagus.
Cook until just tender but still crisp. Immediately submerge the asparagus in ice water.
When cool, remove from the water. In a large pan, heat the olive oil and sauté the asparagus until heated through.
Do not overcook or the asparagus will become soggy.
Season with salt and pepper and drizzle the citrus juices over the top. Transfer to a platter and serve.

If desired, garnish with zest curls from the lemons and oranges.