Preparation

1. Trim asparagus stalks to where they just begin to turn green. Thoroughly wash asparagus by submerging them in cold water and swishing them back and forth to remove any grit caught in their tips.
2. Bring water to boil in a saucepan fitted with a steamer basket. Place asparagus in the basket, cover and steam for approximately 5 minutes, but no longer than 7 minutes. Thicker spears take longer to cook.
3. Drain asparagus and return it to the empty saucepan, with the olive oil, zests, and salt. Toss to coat asparagus with seasonings and serve.