Sautéed Broccolini

Broccolini is my current favourite vegetable.  Well, maybe it is still second to asparagus...and rapinni.  I love them all so much I could eat a whole bunch by myself.  Broccolini looks more like rapini than it does broccoli - it has long thin stems and smaller florets tho it does not have the same bitter flavour as rapini does. The flavour is like a mild broccoli, and the thin stems means it lends itself well to a quick preparation when sautéed in a little olive oil with garlic and salt.

Sautéed Broccolini

1 bunch broccolini
2 tablespoons olive oil
1/2 lemon, zested
1 teaspoon garlic, thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Ad the oil to a large sauté pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, salt and the pepper, and toss well before serving.