Pasta with Asparagus Gremolata Recipe
Ingredients
| 12 2-by-1/2-inch strips orange zest | ||
| Garlic | 4 Clove (5gm) | |
| 2 tablespoons packed whole Italian parsley leaves | ||
| Chicken broth | 3/4 Cup (16 tbs), reduced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 1 pound asparagus, trimmed and cut diagonally into 1/4-inch slices | ||
| 1 pound pasta, cooked and drained | ||
Directions
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.
Set it aside, covered.
In a large skillet, heat the olive oil over moderate-to-high heat.
Saute the asparagus until tender-crisp, about 3 minutes.
Spoon the asparagus over freshly cooked pasta.
Sprinkle with the gremolata, then moisten with the hot broth.
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.
Set it aside, covered.
In a large skillet, heat the olive oil over moderate-to-high heat.
Saute the asparagus until tender-crisp, about 3 minutes.
Spoon the asparagus over freshly cooked pasta.
Sprinkle with the gremolata, then moisten with the hot broth.
Chef
