Lolla

Step 1. Rinse the broccolini and pat it thoroughly dry with a kitchen towel to ensure it chars rather than steams. Trim approximately 1/2 inch off the woody ends of the stems.

Step 2. In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. The mixture may thicken or seize initially; gradually whisk in warm water one tablespoon at a time until the sauce is smooth and reaches a pourable consistency.

Step 3. Place the broccolini in a large bowl and toss with olive oil, salt, and black pepper until every stem and floret is lightly coated.

Step 4. Heat a large cast-iron skillet or heavy-bottomed grill pan over medium-high heat. Once the pan is smoking slightly, add the broccolini in a single layer. You may need to work in two batches to avoid overcrowding.

Step 5. Let the broccolini sear undisturbed for 3-4 minutes to achieve deep char marks. Flip the stalks and cook for another 3 minutes until the florets are crispy and the stems are tender-crisp.

Step 6. Transfer the charred broccolini to a serving platter. Drizzle the lemon tahini sauce generously over the top and garnish with red pepper flakes and toasted sesame seeds. Serve immediately.