This is an incredibly simple side dish that adds some pizzazz to your five a day and works brilliantly with fish. You’ll want to make sure that the broccoli isn’t too soft or it will break apart when you toss it with the remaining ingredients.
- 14 ounces / 400g tenderstem broccoli (Broccolini®)
- 1¾ ounces / 50g parmesan, finely grated
- zest of 1 lemon
- 1 tablespoon of extra virgin olive oil
Bring a pan of water to the boil and add the broccoli, cooking until tender but still slightly al dente.
Drain and return to the pan, throw in the remaining ingredients and toss gently until the broccoli has an even coating.
What in the UK and the Republic of Ireland is known as tenderstem broccoli was originally developed by the Sakata Seed Company in Japan in 1993 as aspabroc. Often mistakenly thought to be just young broccoli, it is in fact a hybrid of broccoli and gai lan (or kai-lan), otherwise known as Chinese broccoli or Chinese kale. In Australia, this hybrid was licensed by Sakata to Perfection Fresh Australia under the registered trademark Broccolini®, and in Mexico to Sanbon Incorporated as Asparation®. In the USA it is commercially grown as Broccolini® near central California coast from spring to autumn (fall), and in Yuma, Arizona, throughout winter.