Rinse 1 lb broccolini under cold water and pat dry thoroughly with paper towels. Trim the very bottom 1/2 inch of the stems if they are woody. If stems are thick, slice them lengthwise through the center so they cook evenly.

Toss with oil and aromatics

Place the broccolini in a large bowl. Add 2 tbs extra-virgin olive oil, 2 tbs minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest. Toss until every stalk is evenly coated.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat until hot and lightly smoking. Oil the grates or the pan lightly (use tongs and an oiled paper towel) to prevent sticking.

Grill broccolini

Arrange the broccolini in a single layer across the grill perpendicular to the grates so stems don’t fall through. Grill for 3–4 minutes without moving to develop char, then use tongs to turn the stalks and grill another 3–4 minutes until stems are tender-crisp and florets have charred edges. Total grilling time should be about 6–8 minutes depending on thickness.

Finish with lemon juice

Remove broccolini from the grill and place on a serving platter. Immediately drizzle with juice from 1/2 lemon, tossing gently so the lemon flavor distributes.

Finishing and optional garnishes

Add spice and garnish

Sprinkle 1/4 tsp red pepper flakes evenly over the broccolini for a touch of heat (optional).

Cheese and nuts (optional)

If using, sprinkle 2 tbs grated Parmesan cheese over the hot broccolini and scatter 2 tbs toasted sliced almonds on top for crunch. Taste and adjust seasoning with additional salt and pepper if needed.

Serve warm as a side dish alongside grilled meats, fish, or grain bowls. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly in a hot skillet or under the broiler to regain some char.