Pasta with Asparagas Gremolata
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
chicken broth, low salt
|
|
| ¼ | cup |
olive oil
|
|
| 1 | pound |
asparagus
trimmed and cut diagonally into 1/4 inch slice |
|
| Gremolata | |||
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
chicken broth, low salt
|
|
| 59 | ml |
olive oil
|
|
| 453.6 | g |
asparagus
trimmed and cut diagonally into 1/4 inch slice |
|
| Gremolata | |||
| 12 | each |
orange zest
strips, 2 x 1/2 inches |
*
|
| 4 | medium |
garlic cloves
|
*
|
| 3E+1 | ml |
parsley leaves
whole, packed |
|
| 1 | x |
pasta
of your choice, cooked |
*
|
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.
(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.
Sauté 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.
