Ingredients
Coarse salt
1 pound broccolini (1 to 2 bunches)
2 teaspoons extra-virgin olive oil
1/2 lemon, zested into thin strips and juiced
Preparation
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.
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.
