Pasta With Asparagas Gremolata

Recipe Ingredients

3/4 cup	177ml	Reduced chicken broth
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Asparagas - trimmed and cut
		Into 1/4" slice
		Gremolata
12		-- ¥
1		Orange zest
4		Garlic cloves (medium)
2 tablespoons	30ml	Whole italian parsley leaves - packed
		Cooked pasta of your choice

Recipe Instructions

Put the orange zest, garlic, and parsley in a food processor fitted with the metal blade. Pulse the machine several times, stopping to scrape down the bowl, then process until finely chopped. Bring the reduced broth to a boil in a saucepan. (To make reduced broth, briskly boil 2 cups of broth until it evaporates to one cup.) Set it aside, covered. In a large skillet, heat the olive oil over moderate-to-high heat. Saute the asparagas until tender-crisp, about 3 minutes. Spoon the asparagas over freshly cooked pasta. Sprinkle with the gremolata, then moisten with the hot broth. Note: Use a small, sharp paring knife to cut the strips of zest very carefully from an orange, making sure to remove none of the bitter white pith.

Source:
Glamour September 1994

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