Active Time

　　15 min

　　Total Time

　　15 min

　　Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.

　　

Ingredients

Makes 10 to 12 servings

　　1 large lemon

　　1/3 cup extra-virgin olive oil

　　3 lb Broccolini (6 bunches), trimmed and thick stalks halved lengthwise

　　Accompaniment: lemon wedges

　　

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.)