Broccolini with Browned Butter and Balsamic

6 tablespoons salted butter
3 tablespoons balsamic vinegar
3 bunches broccolini, ends trimmed
2 tablespoons kosher salt (for boiling water)

Have a clean dish cloth laid out for the veg.
Brown the butter in a small, light-colored pan or skillet over medium-high heat.  Browning butter will first melt, then foam and sizzle, then bubble quietly, before the milk solids turn color.  When the butter is amber and smells nutty and fantastic (about 5 minutes), it is done.  Stir in the balsamic and cook over medium for 30 seconds.  Remove from the heat.
Bring a large pot (i.e., pasta-size) to a rolling boil.  Add the 2 tablespoons of salt, then the broccolini.  Boil 2-5 minutes, until stems are just-tender when pierced with a knife.  I'll often fish out the thinner stems with my tongs after 2-3 minutes, then fetch the bigger ones, as they finish.  Do not overcook. Lay broccolini on a serving plate, pour balsamic-brown butter over all, and eat immediately.

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