Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
