Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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