Rinse the broccolini thoroughly under cold running water, running your fingers along each stem. Trim roughly 1–2 cm from the very bottom of each stem so they're even in length. Bring a wide pan or medium pot of water to a boil. Add a generous pinch of salt. Add the broccolini and cook for 5–7 minutes until the stems are just tender — still with a slight bite — and the color is vivid, deep green. Lift them out with tongs and lay them on a clean kitchen towel to drain. Do not rinse with cold water; you want them to stay warm for plating.