Food & Wine JUNE 2012
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.
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