Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Reduced chicken broth

  2. 1/4 cup 59ml Olive oil

  3. 1 lb 454g / 16oz Asparagas - trimmed and cut Into 1/4" slice Gremolata

  4. 12 -- ¥

  5. 1 Orange zest

  6. 4 Garlic cloves (medium)

  7. 2 tablespoons 30ml Whole italian parsley leaves - packed Cooked pasta of your choice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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