Asparagus with Citrus, Parsley and Garlic

Another recipe from the great Mario Batali (Molto Italiano) - I served this alongside the stuffed meatloaf and LOVED it. I'm a big fan of asparagus anyway, but the citrus and garlic and all the other components really made this simple dish something extraordinary.

Asparagus with Citrus, Parsley and Garlic (Asparagi alla Gremolata) by Mario Batali
1 1/2 lbs. jumbo asparagus
Zest and juice of 2 large lemons
Zest of 1 large orange
2 cloves garlic, roughly chopped
2 Tbl. finely chopped Italian parsley
2 Tbl. fresh mint cut into chiffonade
1/4 C extra virgin olive oil
1 Tbl. coarse sea salt

Snap off the fibrous bottom part of each stalk of asparagus (it will break off naturally where it becomes tough, provided that you grasp the very bottom of the woody stalk with your fingertips). Bring 4 quarts of water to a boil in a large pot, and add 3 Tbl. salt. Set up an ice bath next to the stovetop. Drop the asparagus into the boiling water and cook until crisp-tender, about 1 1/2 minutes. Remove and immediately submerge in the ice bath to cool for 5 minutes, moving the stalks frequently to be sure not hot spots remain; add more ice if it all melts.

Remove the asparagus and drain on a kitchen towel, then transfer to a large bowl. Add the lemon zest and juice, orange zest, the garlic, parsley, mint and oil and toss gently to mix well. Arrange the spears on a platter and pour the mixture remaining in the bowl over them. Sprinkle with sea salt, and serve with a flourish.