Charred Broccolini with Brown Butter and Marcona Almonds

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 2 lb. broccolini, halved lengthwise
  • 2 tbsp. olive oil
  • 6 tbsp. butter
  • 3 oz. Marcona almonds, crushed lightly with the side of a chef's knife
  • 3 tbsp. finely chopped preserved lemon peel from a jar
  • 2 tbsp. fresh lemon juice

Directions

  1. Preheat the broiler. On 2 baking sheets lined with foil, divide the broccolini. Drizzle with the oil. Season with salt and pepper. Working with 1 sheet at a time, broil, rotating the sheet halfway through cooking, until the broccolini is crisp-tender and charred in spots, 7-8 minutes.

  2. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, stirring often, until it stops foaming and turns golden brown, 3-5 minutes. Add the almonds, preserved lemon peel and lemon juice; season. Cook until heated through, about 1 minute.

  3. Arrange the broccolini on a platter. Top with the brown butter and almonds.

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