2 bundles (6 ounces) of trimmed fresh broccolini One-third cup water 1/2 teaspoon divided salt Three tablespoons butter, unsalted 1/4 cup almonds, cut 1/4 cup shallot, minced 1 tablespoon garlic, sliced thinly 1 teaspoon essence of lemon
Bring a large skillet to a simmer over medium-high heat. Stir in water and broccolini; cover and cook, shaking the pan frequently, for approximately 4 minutes, or until crisp-green and vibrant green.
Sprinkle the broccolini with 1/4 teaspoon salt before transferring it to a plate.
After cleaning the pan, decrease the heat to medium. Stir in the shallot, garlic, butter, and almonds; cook, stirring intermittently, until the almonds have toasted and the butter emits a hazelnut aroma.
Stir in the remaining 1/4 teaspoon salt.
The broccolini should be drizzled with the almond mixture and then dusted with lemon zest.