Pasta with asparagas gremolata

Yield: 4 servings

Measure Ingredient
¾ cup Reduced chicken broth
¼ cup Olive oil
12 \N 2x1/2\" strips orange zest
4 mediums Garlic cloves
2 tablespoons Whole Italian parsley leaves
1 pounds Asparagas, trimmed and cut diagonally into 1/4\" slice packed
\N \N Cooked pasta of your choice


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.

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