3/4 c  Reduced chicken broth
1/4 c  Olive oil
1 lb Asparagas, trimmed and cut
-diagonally into 1/4" slice

GREMOLATA
12 2×1/2″ 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.