Recipe - Pasta With Asparagas Gremolata

Three fourths cup Reduced chicken broth
One fourth cup Olive oil
1 pound Asparagas, trimmed and cut
diagonally into 1/4" slice

GREMOLATA
12 2x1/2" strips orange zest
4 md Garlic cloves
2 tablespoon 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 moderatetohigh heat. Saute the asparagas until
tendercrisp, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini