*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Reduced chicken broth
      1/4   c            Olive oil
    1       lb           Asparagas, trimmed and cut
                         -diagonally into 1/4 slice
   12                    2x1/2 strips orange zest
    4       md           Garlic cloves
    2       tb           Whole Italian parsley leaves
                         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 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
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