Grilled asparagus with citrus and herbs

Zest the citrus into thin julienne strips; add a little sugar and salt, orange juice and lemon juice, and press it in. Let it sit; overnight is ideal and makes the zest almost transparent and tender.

Season the asparagus with a little olive oil, a good amount of salt and fresh cracked black pepper; toss to coat evenly.

Grill the asparagus, in batches if the grill is not big enough, about 30 more seconds before turning the batch.

Toss the grilled asparagus with the zest mixture, rosemary and shredded parsley.

Plate with the spears all facing the same direction.