1 tsp olive oil
1/2 bunch fresh asparagus spears, trimmed
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
pinch of coarse sea salt and ground black pepper
lemon and orange peel to garnish (optional)
Heat oil in a skillet over medium heat. Stir in asparagus. Cook until tender, about 5 minutes. Pour lemon and orange juices over hot asparagus, and season with salt and pepper. Transfer to serving plate. Use a zester to peel orange and lemon, and use curls for garnish