Recipe courtesy of Bruce Aidells
- 4 bunches broccolini (about 2 ½ pounds), washed
- 6 tablespoons butter
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 1/2 cup toasted pecans (see note)
- 1 tablespoon lemon juice, or to taste
- kosher salt and freshly ground black pepper, to taste
Bring 6-8 quarts of salted water to a boil.Add broccolini and stir to separate each stem.When water returns to a boil, adjust heat to a light boil and cook for 4-5 minutes.Taste a stem piece. The broccolini is done when crisp tender.Drain and set aside and keep warm.
Melt butter in a medium skillet over medium heat.Add shallot and garlic and stir for 2 to 3 minutes until the vegetables have softened.Add pecans and a pinch of salt and freshly ground black pepper.Increase heat to medium high and stir continuously until the butter has browned and pecans develop a toasted aroma.Remove from heat and stir in lemon juice.Toss mixture with broccolini and season to taste with salt and pepper.Serve at once.
Note:To toast pecans, spread on a small baking sheet and bake in the middle of a 350ºF oven until nicely golden brown with a nutty aroma, about 5 to 10 minutes.Transfer to a clean bowl immediately.