3/4 c Reduced chicken broth

1/4 c Olive oil

1 lb Asparagas, trimmed and cut

-diagonally into 1/4" slice ---------------------------------GREMOLATA--------------------------------- 12 2x1/2" strips orange zest

4 md Garlic cloves

2 tb Whole Italian parsley leaves

-packed 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 pith.