Pan-Steamed Broccolini with Shallot
By Steve Dunn
PUBLISHED MARCH/APRIL 2018
WHY THIS RECIPE WORKS
Broccolini can be tricky to cook because its tender florets are quicker to cook than its stems, resulting in the florets overcooking by the time the stalks become crisp-tender. This recipe works by splitting thicker stems so that they are t...