| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pasta, Sauces, Low-cal |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Reduced chicken broth |
| 1/4 |
c |
Olive oil |
| 1 |
lb |
Asparagas, trimmed and cut diagonally into 1/4" slice |
| 12 |
|
2×1/2" strips orange zest |
| 4 |
md |
Garlic cloves |
| 2 |
tb |
Whole Italian parsley leaves packed |
|
|
Cooked pasta of your choice |
INSTRUCTIONS
GREMOLATA
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”