Known as Broccolini® in the produce section of your grocery store and on restaurant menus, ‘Aspabroc’ resembles a broccoli raab with an asparagus stem and offers a mild taste. You can enjoy them steamed, roasted, grilled or raw, just like regular broccoli. But I like Aspabroc best when sauteed with a hint of spice.
They’re also very easy to grow! These veggies like cooler weather, so plant them in the spring or fall. The more you harvest, the more they produce. Find these in my Homegrown Seed Collection!
- 1 tablespoon salt
- 18 ounces 'Aspabroc' baby broccoli
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 to 1/2 tsp of dried red pepper flakes, to taste
- 1/4 cup chicken broth
- 1 lime, juiced
- In a 6 to 8 quart stock pot of water, add salt and bring to a boil. Add 'Aspabroc' baby broccoli and boil for 3 to 5 minutes. Broccoli should be tender but still crisp. Drain in a colander and rinse with cold water to stop cooking. Pat dry and set aside.
- Choose a skillet large enough to avoid overcrowding. I use a 12-inch skillet and cook in two batches, splitting the amount of oil, red pepper flakes, chicken stock and garlic between each.
- Heat olive oil in the skillet over medium high heat until hot, but not smoking. Add garlic. Saute for about 1 minute or until the garlic is a nice golden brown.
- Add the broccoli, chicken stock and red pepper flakes. Cook for 2 or 3 minutes. Squeeze a bit of lime juice over the top, season with salt to taste and serve hot.