Grilled Broccolini Recipe

Prep broccolini

Rinse 1 lb broccolini and trim any tough ends (about 1/2 inch). Pat dry thoroughly with a towel — moisture prevents good charring.

Season

Place the broccolini in a shallow bowl or tray. Toss with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Preheat grill

Preheat a grill or grill pan over medium-high heat (about 425–450°F / 220–230°C). Brush grates or pan lightly with oil to prevent sticking.

Grill broccolini

Arrange broccolini in a single layer across the hot grill. Cook 3–4 minutes without moving to get char marks, then flip and grill another 2–3 minutes until stems are tender-crisp and florets are slightly charred. Total 5–7 minutes depending on thickness.

Finish and rest

Transfer grilled broccolini to a platter. Squeeze juice from the lemon (reserve wedges) over the broccolini and let rest while you finish the gastrique and almonds.

Sweat shallot

In a small saucepan over medium heat, add 1 tsp neutral oil or a small pat of butter. Add the finely minced shallot and cook gently, stirring, until translucent and softened, about 2–3 minutes (do not brown).

Add liquids and sugar

Add 1/4 cup dry white wine, 1/4 cup white wine vinegar, and 2 tbsp granulated sugar to the pan. Stir to dissolve the sugar and bring to a gentle simmer.

Reduce

Allow the mixture to simmer, stirring occasionally, until reduced by roughly half and slightly syrupy, about 6–8 minutes. Watch closely so it doesn’t burn.

Finish sauce

Remove from heat and whisk in 2 tbsp cold unsalted butter, one piece at a time, until the gastrique is glossy. Stir in 1/4 cup finely chopped Manzanilla olives, 1 tsp fresh thyme leaves, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning—if it’s too tart, stir in a pinch more sugar; if too sweet, add a teaspoon of vinegar.

Keep warm

Keep the gastrique warm at very low heat or room temperature; it should be spoonable, not boiling.

Toast almonds

Heat a small skillet over medium heat. Add 3/4 cup Marcona almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch carefully to avoid burning.

Season almonds

Remove pan from heat. While still warm, toss the almonds with 1 tsp olive oil, 1/4 tsp smoked paprika (optional), and 1/4 tsp flaky sea salt. Let cool slightly; they will crisp as they cool.

Arrange the grilled broccolini on a serving platter. Spoon the Manzanilla gastrique evenly over the broccolini (about 2–3 tbsp), allowing some to pool at the base. Scatter the seasoned Marcona almonds over the top for crunch.

Garnish and serve: If desired, shave or grate a little lemon zest over the top and serve with remaining lemon wedges. Serve immediately while broccolini is warm and almonds are crisp.