Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Broccolini

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

aspiration; baby broccoli

What is it?

The new thin-stemmed broccolini is a cross between conventional and Chinese broccoli with a flavor reminiscent of both. Broccolini is sometimes marketed as aspiration (or asparation), but it isn’t related to asparagus. It has a slightly more peppery flavor than regular broccoli, but is not as strong as broccoli raab. It’s especially good in stir-fries.

Don’t have it?

broccoli; Chinese broccoli

How to choose:

When buying, look for deep, bright-green color, crisp stems, and fresh leaves, with no sign of wilting or yellowing.

How to prep:

Trim the very bottoms of the stems, but do use the tender stems, peeling them lightly if they seem tough.

How to store:

Store refrigerated in the crisper drawer for up to four days.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options