Pasta with Asparagas Gremolata

1. 1

   Put the orange zest, garlic, and parsley in a food processor fitted with the metal blade.

2. 2

   Pulse the machine several times, stopping to scrape down the bowl, then process until finely chopped.

3. 3

   Bring the reduced broth to a boil in a saucepan.

4. 4

   (To make reduced broth, briskly boil 2 cups of broth until it evaporates to one cup.)

5. 5

   Set it aside, covered.

6. 6

   In a large skillet, heat the olive oil over moderate-to-high heat.

7. 7

   Saute the asparagas until tender-crisp, about 3 minutes.

8. 8

   Spoon the asparagas over freshly cooked pasta.

9. 9

   Sprinkle with the gremolata, then moisten with the hot broth.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.