Blanched Broccolini
Serves 4
5 mins prep
2 mins cook
7 mins total
Blanch a bunch of broccolini in generously salted boiling water for just two minutes and you get vibrant color and perfectly tender-crisp texture every time. Ready in under 15 minutes, or cook ahead and refrigerate for up to five days.
Bring 4-6 quarts of water to a boil in a large saucepan or pot. Add ¼ cup salt.
Prep the broccolini: Trim off the very bottom of the broccolini stems (about ½-inch). Slice off the florets. Halve any florets that are bigger than 3 inches wide. Slice the stalks into approximately 1 ½-2-inch pieces.
Drop the broccolini into the boiling water and cook 2 minutes. Drain immediately, then transfer to a serving bowl.
Pour the olive oil over the broccolini and toss gently with tongs. Squeeze the lemon wedges over. Serve warm or at room temperature.