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.
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.
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!
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.
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.
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.
Serve with: Grilled meats, roasted salmon, or a mezze platter
Drink: Sauvignon blanc, dry sparkling wine, or a citrus-forward IPA
Occasion: Dinner parties, summer grilling, vegetarian spreads
4 servings