1 large bunch of broccoli, cut into florets
7 Tablespoons unsalted butter
1 Tablespoon minced lemon peel
1 medium garlic clove, minced
1-1/2 cups soft white breadcrumbs
Bring large pot of salted water to boil. Add broccoli and cook until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 8 hours ahead. Cover tightly and refrigerate.)
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add broccoli; saute until heated through, about 1 minute. Transfer to plate; keep warm. Add 4 tablespoons butter, lemon peel, and garlic to same skillet; cook until butter begins to brown, about 1 minute. Add breadcrumbs; stir until golden, about 3 mintues. Season with salt and pepper. Remove from heat, add broccoli and toss.
