Title: Pasta with Asparagas Gremolata
Categories: Pasta Sauce Lowcal
Yield: 4 Servings
| 3/4 | c | Reduced chicken broth |
| 1/4 | c | Olive oil |
| 1 | lb | Asparagas, trimmed and cut diagonally into 1/4" slice |
| GREMOLATA |
| 12 | | 2x1/2" strips orange zest |
| 4 | md | Garlic cloves |
| 2 | tb | Whole Italian parsley leaves 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.