Brocollini with Pecan Brown Butter
- 2 1/4 to 2 1/2 pounds broccolini
- ¼ cup shallots
- 1 clove garlic
- 6 tablespoons (3/4 stick) butter
- Coarse kosher salt
- ½ cup toasted pecans
Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill. Melt bu...