Rinse the Broccolini thoroughly and remove and discard any leaves.
Place a stockpot filled with water over high heat, add a pinch of salt.
When the water begins the boil add the broccolini and blanch the vegetables for two minutes.
After two minutes use tongs to place the Broccolini on a paper towel to remove any excess water.
Place a skillet over medium heat and add a tablespoon each of extra virgin olive oil and unsalted butter.
When the oil and butter are hot add the minced garlic cloves.
Add the broccolini to the skillet and sauté evenly for three to four minutes.
Remove vegetables from the skillet from direct heat and serve.
