Broccolini

I always thought that Broccolini was a cross between broccoli and asparagus. At least that is certainly the way it appears. With the head of a broccoli floret and the body similar to an asparagus spear. Surprisingly, it's actually part of the cabbage family. It's a hybrid of broccoli and Chinese chard. Regardless of where, what or how, it's delicious! I've been buying broccolini for years now and have been preparing it the same way each time; steamed with fresh lemon squeezed over it. As yummy as it is like that, it can get boring, especially when I steam it to death, that's how my husband likes all his vegetables...mush! I however, prefer a crunch still left to my veggies and that's just how I prepared the broccolini this time. Trying something different, I roasted the bunch in oven with some olive oil. Something, I always do with asparagus but never with broccoli. After about 20 minutes at 450 degrees, I tossed the broccolini with some balsamic vinegar and a little salt and pepper. The roasted spears had an texture unlike what I'm used to, I definitely got my "crunch"! The crisp floret was a nice change from the typical soggy head doused in lemon juice. However, like asparagus, if the spear isn't cooked well enough, it tends to get a little stringy. Regardless, the flavor offered up by roasting along with a good balsamic, has changed the way I cook broccolini. The days of vegetables cooked beyond recognition, like baby food are over. Someone (you know who are) better get used to it!