Pasta with Asparagus Gremolata
|Orange zest strips||12 (2 X 1/2 Inch Size)|
|Garlic cloves||4 Medium|
|Packed italian parsley||2 Tablespoon (Whole Leaves)|
|Reduced chicken broth||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Asparagus||1 Pound, trimmed and cut diagonally into 1/4 inch slices|
|Pasta||1 Pound, cooked, drained|
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.
Set it aside, covered.
In a large skillet, heat the olive oil over moderate-to-high heat.
Saute the asparagus until tender-crisp, about 3 minutes.
Spoon the asparagus over freshly cooked pasta.
Sprinkle with the gremolata, then moisten with the hot broth.