BROCCOLINI WITH CRISPY LEMON CRUMBS

From the January 2010 Food and Wine, which we’re trying out.
This was a fun variation on my somewhat boring childhood favorite -- steamed broccoli with lemon butter. I only used a shake of the crushed red pepper, but more would be good if you’re spice tolerant.

2 slices of bread, torn
2 tablespoons unsalted butter
up to 1/2 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
Salt
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
1 small shallot, very finely chopped
Lemon wedges, for serving

In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. (This took about 8 minutes for me.) Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.