Pan Roasted Broccolini Recipe

Prep broccolini

Trim the broccolini: cut and discard the very ends (about 1/2 inch) and, if any stalks are thick, slice them lengthwise so stems are roughly uniform thickness for even cooking.

Heat pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear broccolini

Add broccolini in a single layer. Let cook undisturbed 2–3 minutes until bottoms are nicely browned. Toss or flip and cook another 1–2 minutes to brown the other side.

Add aromatics

Push broccolini to the sides of the pan, reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter in the center. When butter melts and just begins to foam, add the thinly sliced garlic and cook, stirring, 30–45 seconds until fragrant and just turning pale gold — do not burn.

Incorporate pepper paste

Stir in Phuong's pepper paste (1 tsp) with the garlic and oil, mixing quickly so the paste coats the broccolini evenly. Cook 30 seconds to bloom the flavors.

Deglaze & finish

Add lemon juice (1 tbsp) and lemon zest (1 tsp) to the pan to deglaze any browned bits, scraping the bottom with a wooden spoon. Continue to cook 1–2 minutes, tossing, until broccolini is crisp-tender (stems give when pierced with a knife but still have bright color).

Season

Season with salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust: add more salt, pepper, or a squeeze of lemon if desired.

Finish and serve: Transfer broccolini to a serving platter. Sprinkle toasted sesame seeds (1 tsp) and red pepper flakes (1/4 tsp) if using. Optionally grate 2 tablespoons Parmesan or Pecorino over the top for a savory finish. Serve immediately.