If necessary, trim any dry ends off the broccolini.

In a large, 12-inch cast-iron skillet, or another heavy-bottomed pan, heat the oil over medium-high heat. If using a smaller pan, cook in two batches.

When the oil is hot, add the broccolini and Marinated Red Onions to the pan. Try to make sure all the broccolini is in contact with the surface of the pan. Cook for 1 minute, then add the garlic. Not stirring or moving the food around in the pan, continue to cook for 2 minutes, or until charred. Then flip to the other side and cook for 1-2 minutes. Immediately remove. Remember broccolini is delicious when crisped and not nearly as delicious when soggy.

Delightful to serve in a nocrumbsleft Lucy Platter over a bed of arugula. Feel free to dress with more marinated onion oil, or my Spicy Poblano Sauce.