Chopping Broccolini

by Deidre Woollard, Posted Aug 12th 2005 @ 1:44AM

Tonight while in the produce section for a moment I couldn't find the broccolini (otherwise known as aspiration) and I realized how I accustomed I am now to having this vegetable around. It was new to me just a few years ago but now I tend to eat it as much if not more than broccoli because of its sweeter flavor and because the stalks are so tender. More than just baby broccoli, it is actually a naturally-occuring cross between broccoli and Chinese kale and is high in Vitamin C, folate and Vitamin A. For a long time I wasn't sure that the two names, broccolini and aspiration were the same veggie but it seems they are just the names the two main growers use to distinguish their product in the U.S. I usually serve broccolini steamed sometimes with butter and garlic, sometimes with a squeeze of lemon juice and a sprinkle of sesame seeds. The only thing to keep in mind is that you have to be careful not to overcook it. It can go from bright green and tender-crisp to dull and floppy in a nanosecond.

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Filed Under: Ingredients
Tags: aspiration, broccolini, vegetables