Ingredients

• 6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise
• Kosher salt
• ¼ cup tahini
• 2 Tbsp. white miso
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. mirin (sweet Japanese rice wine)
• 1 Tbsp. unseasoned rice vinegar
• 1 tsp. toasted sesame oil
• 4 Tbsp. vegetable or other neutral oil, divided
• 2 tsp. honey, divided
• ½ lemon, seeds removed
• Toasted sesame seeds (for serving)

Instructions

1. Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.
2. Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
3. Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
4. Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
5. Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.