Categories: Pasta, Sauces, Low-cal 
      Yield: 4 servings 
  
    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.