Broccolini With Lemon Oil

• 1 large lemon
• 1/3 cup extra-virgin olive oil
• 3 lb Broccolini (6 bunches), trimmed and thick stalks halved lengthwise
• Accompaniment: lemon wedges

1. Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
2. Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
3. Cook Broccolini in an 8- to 10-quart pot two-thirds full of
4. , uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
5. Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)

lemon, extravirgin olive oil, bunches, accompaniment

Taken from www.epicurious.com/recipes/food/views/broccolini-with-lemon-oil-233268 (may not work)