Broccolini with Garlic and Lemon

One of my favourite vegetables is broccolini --- so much better than broccoli and not as bitter as rapini.  

Timing is everything and all the steps have to be followed exactly.  There is no room for my usual casual cooking methods.  

The crucial parts of the recipe are the cooking times and the ice water bath, so you need to have everything ready, use a timer and not get distracted.  You can't use too much butter and garlic, but don't overdo the lemon juice.  Make this when everything else is ready, table set, wine poured, etc.  Honestly, get all your tools out and ready.

Ingredients:

1 bunch of broccolini (or more for more people)

water

salt

ice cubes

butter 1-2 T.

fresh lemon juice and zest

fresh garlic, 2 cloves

Instructions:

Fill a large pot with fresh cold water (let the tap run), add 1 T. of salt, and bring it to a boil.  This can be done ahead by 10 minutes or so and brought to a boil again when you are ready.

Prepare a large bowl of ice water (yes, you will need lots of ice cubes).

Chop garlic quite fine, but don't grate or mash.  Zest the lemon with a grater or lemon zester.  Then cut the lemon in half.  Set the garlic, lemon aside.  

Add the broccolini to the boiling water and blanch for 2 minutes without a lid, no longer!  Take it out of the water immediately with tongs and plunge into the bowl of ice water to stop them cooking immediately.  Do not delay.  

While the broccolini is cooling, melt butter in a frying or saute pan on low medium.  Add garlic and lemon to the pan. 

Drain the broccolini and add to the frying pan for 2 minutes to heat. 

Add lemon juice (half of the lemon should do it).  Add salt and pepper.  Toss and serve on a platter.