Pan-Steamed Broccolini with Shallot

Steps

1. 1

   Cut broccolini stalks measuring more than ½ inch in diameter at base in half lengthwise.

2. 2

   Cut stalks measuring ¼ to ½ inch in diameter at base in half lengthwise, starting below where florets begin and keeping florets intact. Leave stalks measuring less than ¼ inch in diameter at base whole.

3. 3

   Bring 1/3 cup water to boil in 12-inch skillet over high heat.

4. 4

   Add broccolini and sprinkle with 1/2 teaspoon salt.

5. 5

   Cover, reduce heat to medium-low, and cook for 3 minutes.

   Start 3-minute timer
6. 6

   Uncover and gently toss broccolini with tongs; cover and continue to cook until broccolini is bright green and crisp-tender, 3 to 5 minutes longer.

   Start 5-minute timer
7. 7

   Uncover and cook until any remaining liquid evaporates, about 30 seconds. Remove skillet from heat.

   Start 30-second timer
8. 8

   Push broccolini to 1 side of skillet. Add 2 tablespoons butter, 2 teaspoons minced shallot, 1 teaspoon lemon zest, 1 teaspoon minced thyme, and 1/4 teaspoon pepper to cleared side of skillet and stir to combine.

9. 9

   Using tongs, toss broccolini with butter mixture until evenly coated, transfer to platter, and serve.