Pasta with Asparagas Gremolata

• 3/4 cup chicken broth, low salt
• 1/4 cup olive oil
• 1 pound asparagus trimmed and cut diagonally into 1/4 inch slice
• 12 each orange zest strips, 2 x 1/2 inches
• 4 medium garlic cloves
• 2 tablespoons parsley leaves whole, packed
• 1 x pasta of your choice, cooked

1. Put the orange zest, garlic, and parsley in a food processor fitted with the metal blade.
2. Pulse the machine several times, stopping to scrape down the bowl, then process until finely chopped.
3. Bring the reduced broth to a boil in a saucepan.
4. (To make reduced broth, briskly boil 2 cups of broth until it evaporates to one cup.)
5. Set it aside, covered.
6. In a large skillet, heat the olive oil over moderate-to-high heat.
7. Saute the asparagas until tender-crisp, about 3 minutes.
8. Spoon the asparagas over freshly cooked pasta.
9. Sprinkle with the gremolata, then moisten with the hot broth.
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.

chicken broth, olive oil, inches, garlic, parsley, pasta

Taken from recipeland.com/recipe/v/pasta-asparagas-gremolata-40512 (may not work)