This dish features broccolini (also known as baby broccoli), which is slender, slightly sweet, and quick-cooking. It’s seared until charred and tender, then served alongside a zippy lemon-garlic aioli that lifts the entire dish. Great as a side for meats, fish, or as a shared appetizer with crusty bread or roasted potatoes.
Optional: pinch of chili flakes or lemon zest for garnish
For the Lemon-Garlic Aioli
½cupmayonnaise (or use Greek yogurt for a lighter version)
1clovesmall garlic, finely grated or mashed to a paste
1 ½tsplemon zest
1tbspfresh lemon juice (or more to taste)
½tspDijon mustard (optional, for a bit of edge)
Salt and black pepper, to taste
Make the Lemon-Garlic Aioli
1
In a small bowl, combine mayonnaise, garlic, lemon zest, lemon juice, and Dijon mustard (if using).
Whisk until smooth. Season with a pinch of salt and freshly ground pepper.
Taste and adjust with more lemon juice or garlic if desired.
Chill while you cook the broccolini—it can be made ahead and kept in the fridge for up to 3 days.
Char the Broccolini
2
Heat a cast iron skillet or grill pan over medium-high heat until very hot (you want that sizzle!).
Toss the trimmed broccolini with olive oil, salt, and pepper.
Add to the hot pan in a single layer (you may need to work in batches).
Cook for 3–5 minutes per side, turning occasionally, until charred in spots and just tender when pierced with a fork. Some stems may still have a slight crunch—perfect!
Plate & Garnish
3
Arrange broccolini on a serving platter.
Spoon the lemon-garlic aioli either in a bowl for dipping or in dollops alongside.
Garnish with a sprinkle of chili flakes, extra lemon zest, or toasted nuts (like pine nuts or almonds) for crunch.
Tips for Success
4
For a more intense char, don’t overcrowd the pan—give the broccolini space.
Don’t overcook—the stalks should stay vibrant green and retain a bit of bite.
Add a touch of smoked paprika or cayenne to the aioli for a smoky-spicy kick.
Variations
5
Make it vegan: Use vegan mayo for the aioli.
Make it roasted: Toss broccolini with oil and roast at 425°F (220°C) for 15–20 min until crisp-tender and browned.
Use green beans or asparagus instead of broccolini.
Suggested Pairings
6
Serve with: Grilled meats, roasted salmon, or a mezze platter
Drink: Sauvignon blanc, dry sparkling wine, or a citrus-forward IPA
Optional: pinch of chili flakes or lemon zest for garnish
For the Lemon-Garlic Aioli
½cupmayonnaise (or use Greek yogurt for a lighter version)
1clovesmall garlic, finely grated or mashed to a paste
1 ½tsplemon zest
1tbspfresh lemon juice (or more to taste)
½tspDijon mustard (optional, for a bit of edge)
Salt and black pepper, to taste
Directions
Make the Lemon-Garlic Aioli
1
In a small bowl, combine mayonnaise, garlic, lemon zest, lemon juice, and Dijon mustard (if using).
Whisk until smooth. Season with a pinch of salt and freshly ground pepper.
Taste and adjust with more lemon juice or garlic if desired.
Chill while you cook the broccolini—it can be made ahead and kept in the fridge for up to 3 days.
Char the Broccolini
2
Heat a cast iron skillet or grill pan over medium-high heat until very hot (you want that sizzle!).
Toss the trimmed broccolini with olive oil, salt, and pepper.
Add to the hot pan in a single layer (you may need to work in batches).
Cook for 3–5 minutes per side, turning occasionally, until charred in spots and just tender when pierced with a fork. Some stems may still have a slight crunch—perfect!
Plate & Garnish
3
Arrange broccolini on a serving platter.
Spoon the lemon-garlic aioli either in a bowl for dipping or in dollops alongside.
Garnish with a sprinkle of chili flakes, extra lemon zest, or toasted nuts (like pine nuts or almonds) for crunch.
Tips for Success
4
For a more intense char, don’t overcrowd the pan—give the broccolini space.
Don’t overcook—the stalks should stay vibrant green and retain a bit of bite.
Add a touch of smoked paprika or cayenne to the aioli for a smoky-spicy kick.
Variations
5
Make it vegan: Use vegan mayo for the aioli.
Make it roasted: Toss broccolini with oil and roast at 425°F (220°C) for 15–20 min until crisp-tender and browned.
Use green beans or asparagus instead of broccolini.
Suggested Pairings
6
Serve with: Grilled meats, roasted salmon, or a mezze platter
Drink: Sauvignon blanc, dry sparkling wine, or a citrus-forward IPA
