Broccolini with Olive Oil

Broccolini with Olive Oil

This is the standard way I cook many vegetables.  Blanched in copious amounts of heavily salted water, Thomas Keller style.  This is my husband's favorite.  Simple but good.

Serves 6

• 
  
  Two bunches broccolini, trimmed
• 
  
  Olive oil
• 
  
  Salt

Bring a large pot of water to a boil.  Add enough salt to taste like the sea.  Make a water bath with about 6 cups of water and 6 cups of ice.  Add the broccolini to the boiling water and cook until done, about three minutes.  Take one out, cut off a bit of the stem and check to see if it's cooked.  Pull the stems out of the water and plunge into the ice bath.

Once cooked, drain and dry well.  I sometimes place them into a salad spinner to spin the water out of the heads then dry completely in a tea towel.  Place them in a microwaveable dish and season with salt and olive oil.  Toss to distribute evenly.  Taste to check seasoning.  When ready to serve heat in your microwave oven for two minutes or until hot.  Easy peasy.