About 1 lb broccolini, about 2 bunches 3 Tablespoons unsalted butter 1 shallot, chopped 1 small garlic clove, minced ¼ cup pecans, toasted and chopped Kosher salt and fresh ground pepper
Bring a large pot of salted water to a boil. Add broccolini, reduce heat and simmer until just tender, about 2 minutes. Remove broccolini to a bowl of ice water; drain. Add butter to a large skillet over medium heat. When melted, add shallots, garlic and pecans. Cook and toss until shallots are tender, about 3-4 minutes. Add broccolini to skillet and gently toss until heated through. Season to taste with salt and pepper. Serve immediately.