Pasta with Asparagas Gremolata

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.