Scotch
Head Chef
My wife and I had some Broccolini for dinner last night, an accompaniment to peppered salmon. It was very fresh and perhaps the first of the season as it was grown in the U.S, not Mexico or Peru, and it was a lot better looking than the thinner-than-a-pencil asparagus I was considering.
I simply steamed the Broccolini and served it with butter and salt. At first I thought I had undercooked it as it was quite crisp, but it tasted great -- sweet enough to eat raw.
If you've never had it, Broccolini, which is sometimes sold as "Asparation," is a wonderful veggie to serve as a side dish, and it's a favorite in our house, especially when the asparagus isn't so great and we've gotten tired of broccoli and cauliflower.
Although many people assume it's related to asparagus because of its long, thin stalks, it's actually a cross between broccoli and Chinese kale.
Here's a photo (from WikiMedia Commons, which is freely licensed media repository -- i.e., no copyright):
I simply steamed the Broccolini and served it with butter and salt. At first I thought I had undercooked it as it was quite crisp, but it tasted great -- sweet enough to eat raw.
If you've never had it, Broccolini, which is sometimes sold as "Asparation," is a wonderful veggie to serve as a side dish, and it's a favorite in our house, especially when the asparagus isn't so great and we've gotten tired of broccoli and cauliflower.
Although many people assume it's related to asparagus because of its long, thin stalks, it's actually a cross between broccoli and Chinese kale.
Here's a photo (from WikiMedia Commons, which is freely licensed media repository -- i.e., no copyright):