BROCCOLI GRILLED WITH CHIPOTLE LIME BUTTER AND QUESO FRESCO

By akselden

The chipotle-lime butter can be refrigerated overnight. Soften it at room temperature before using.

Ingredients

• 6 T. unsalted butter, softened
• Finely grated zest and juice of 1 lime
• 1 T. Tabasco Chipotle Sauce
• 1 tsp. honey
• 1 garlic clove, finely grated on a Microplane
• Salt
• 4 heads of broccoli—stems trimmed, cut into large florets
• Olive oil, for drizzling
• 1 C. crumbled queso fresco (see Note)

Preparation

Step 1

1. In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.

2. Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.

3. Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.