INTRO
Tender roasted broccolini is the perfect match for the rich umami of Lard Ass Miso & Seaweed Butter. Finished with sweet edamame, toasted almonds, black sesame seeds and fresh lime zest, this vibrant side is simple to prepare yet packed with flavour and texture.
INGREDIENTS
150g Lard Ass Miso & Seaweed Butter
2 bunches broccolini, trimmed
200g frozen shelled edamame, thawed
40g flaked almonds
1 tsp black sesame seeds
2 spring onions, thinly sliced
Finely grated zest of 1 lime
Sea salt, to taste
METHOD
Preheat the oven to 220°C (200°C fan) and line a large baking tray with baking paper.
Arrange the broccolini in a single layer on the prepared tray. Melt 100g of the Lard Ass Miso & Seaweed Butter and drizzle over. Using your hands or tongs, turn the broccolini several times until every stem and floret is generously coated with butter. Roast for 12–15 minutes, turning once halfway, until the stems are just tender when pierced with the tip of a knife and the florets are lightly charred.
Meanwhile, blanch the edamame in boiling water for 2–3 minutes, then drain well. Toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden.
Transfer the hot broccolini to a serving platter. Add the edamame and the remaining 50g of the Lard Ass Miso & Seaweed Butter, gently turning until the butter has completely melted and every piece is coated in a glossy finish.
Scatter over the toasted almonds, black sesame seeds, spring onion and lime zest. Finish with a light pinch of sea salt if needed and serve immediately.
TIPS
Turning the broccolini well before roasting ensures every stem and floret caramelises beautifully while staying tender.
Toast the almonds just until golden—they'll continue to deepen in colour from their residual heat.
Delicious served alongside grilled salmon, roast chicken, steak or crispy tofu, or with steamed rice for a light vegetarian meal.
