Broccolini with Crispy Lemon Crumbs

By t1bishop

Ingredients

• :.!..I 6 SERVINGS
• 2 slices of white bread. torn
• 2 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper
• 1 teaspoon finely grated
• lemon zest
• Salt
• 2 bunches Broccolini (8 ounces
• each). ends trimmed
• 3 tablespoons extra-virgin
• olive oil
• 1 small shallot. very finely
• chopped
• Lemon wedges. for serving

Details

Servings 6

Preparation

Step 1

l. In a food processor. pulse the white
bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate
heat, stirring constantly. until golden.
Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
2. Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender. about 3 minutes. Drain well. shaking off the excess water; pat dry.
3. In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring. until lightly browned. about 1 minute. Add the Broccolini, season lightly with salt and cook. stirring occasionally. until the Broccolini
is lightly browned in spots. about 4 minutes.
Transfer the Broccolini to a serving
platter and sprinkle the lemony bread
crumbs on top. Serve right away with
lemon wedges.
MAKE AHEAD The lemon crumbs can be
stored in an airtight container at room
temperature for up to 2 days.