Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.
Recipe information
Total Time
15 min
Yield
Makes 10 to 12 servings
Ingredients
Preparation
Step 1
Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
Step 2
Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
Step 3
Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water , uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
Step 4
Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)
