Whipped Cashew-Sambal Sauce With Broccolini

Preparation

1. Sauce

   Step 1

   Place 1 cup raw cashews in a small saucepan and pour in water to cover by 1". Bring to a boil, then remove from heat and let sit until cashews are tender, at least 30 minutes and up to 1 day. Cover and chill if soaking longer than 2 hours.

   Step 2

   Drain cashews and transfer to a blender (preferably high-speed) or food processor (sauce will not be quite as creamy). Add one 1" piece ginger, peeled, coarsely chopped, 2 Tbsp. fresh lime juice, 2 Tbsp. soy sauce, preferably low-sodium, 1 Tbsp. honey, 1 Tbsp. sambal oelek, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (if using low-sodium soy sauce), and ⅓ cup water and purée until very smooth, about 4 minutes (makes about 1¼ cups).

   Do ahead: Sauce can be made 4 days ahead. Cover and chill. Loosen with a splash of water and season with more salt if needed before using.

2. Broccolini and assembly

   Step 3

   Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Arrange 2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise, in a single layer in skillet and season with a large pinch of kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Reduce heat to medium and continue to cook, tossing occasionally with tongs, until broccolini is charred in spots and crisp-tender, 6–8 minutes longer. Season with freshly ground pepper; taste and season with more salt if needed.

   Step 4

   Spread sauce on plates or a large platter; arrange broccolini on top. Scatter 4 scallions, dark and pale green parts only, thinly sliced on a diagonal, over.