Yield: 4 servings
|¾ cup||Reduced chicken broth|
|¼ cup||Olive oil|
|12||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|
|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.