Broccolini with Lemon

By á-8183

Ingredients

• Coarse salt
• 1 lb. Broccolini (1 to 2 bunches)
• 2 tsps. extra-virgin olive oil
• 1/2 lemon, zested into thin strips and juiced

Preparation

Step 1

1. Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook Broccolini until tender, about 4 minutes. Drain, and transfer Broccolini to ice-water bath. Drain again, and pat dry with paper towels.

2. Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add Broccolini, and cook until warmed through. Transfer to a platter, and season with salt and lemon juice.

MAKE AHEAD: Blanched Broccolini can be refrigerated for up to 2 days. Saute with lemon zest just before serving.

Serves 4.