This began as an attempt to recreate a favorite dish from a beloved restaurant (no longer open), and has become a beloved side at many a family gathering for the holidays.

• 1 lb of broccolini or baby broccoli
• Olive oil
• 1 shallot, finely minced
• 2 Tbsp butter
• 1 c heavy cream
• 1 tsp turmeric
• 1/8-1/4 tsp cayenne (optional)
• Salt and pepper
• Lemon
• 1/4 c marcona almonds, roughly chopped

1. Trim the stems of the baby broccoli or broccolini. In a large pot of boiling salted water, blanch the broccoli for 1-2 minutes. We don’t want to cook it, just preserve the greenness. Drain and either rinse with cold water or shock it in an ice bath.
2. Put the broccoli/broccolini into a bowl or ziploc, drizzle with olive oil, and season with salt and pepper, tossing to coat. Set aside.
3. Make the sauce. In a small saucepan or sautée pan,  melt the butter over medium heat. Add the shallots and cook until they start to brown ever so slightly at the edges, 5-10 minutes. Add the turmeric and cayenne and cook for 30 seconds, to bloom the spices. Add the cream and reduce the heat to medium low. Bring to a very gentle simmer, stirring for 10 minutes, and remove from heat. Season with salt and pepper. Let this cool slightly, and then blend in a blender or using an immersion blender. Return to pan and keep warm.
4. Preheat your grill to medium high. (You can alternatively use a broiler). Once hot, grill your broccolini  until cooked through and charred in spots.
5. Plate. First, pour the warm sauce on the plate, then place the broccolini, then juice the lemon over the top and sprinkle the marcona almonds as garnish.