A lesson on Broccolini

Imagine the grandma who drinks a champagne split to her face while waiting for her teenage grandkids to meet her for lunch.

I'll tell you this much: She's never had broccolini before.

Ladies and Gentlemen, may I present:

The Broccolini

I like to describe it to my guests as the lovechild of broccoli and asparagus.

This lady ordered it, despite her grandson suggesting she get asparagus instead. I do my checkback, only to find her pushing it around on the plate.
"Do you like the broccolini?"


"Well...I didn't realized it would be so....long-stemmed."


"Oh. That's pretty much the main difference between broccoli and broccolini."


"It kinda looks like a weed."


"....May I get you something else instead?"


"I'll take the asparagus."

You're right, lady. I'm sure you'll love the asparagus....the vegetable that is almost 100% stem!


Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family Brassica oleracea italica x alboglabra, it was developed by the Sakata Seed Company of Yokohama, Japan with the name Chinese kale or gai lan. Broccolini's flavor is sweet, with notes of both broccoli and asparagus. -Thank you Wikipedia

I'M broccoli. Nice to meet you.