Directions

1. Heat a cast iron skillet over medium heat. Add ¼ cup (½ stick) of the salted butter and allow it to melt.

2. Stir in the breadcrumbs, Parmesan cheese, and Morton & Bassett Jalapeño Flakes. Cook, stirring frequently, until the breadcrumbs are golden brown and toasted, about 3–5 minutes. Add a little extra Parmesan cheese as desired and continue stirring until incorporated.

3. Transfer the breadcrumb mixture to a bowl and set aside.

4. Return the skillet to the heat and add the remaining ¼ cup of butter. Once melted, add the broccolini in a single layer.

5. Cook the broccolini, turning occasionally, until tender and charred on all sides, about 6–8 minutes.

6. Remove the broccolini to a serving platter and generously sprinkle with the Parmesan jalapeño breadcrumbs.

7. Top with additional grated Parmesan cheese, allowing it to melt slightly from the heat of the broccolini.

8. Place the lemon halves cut-side down in the hot skillet and cook for 1–2 minutes, until lightly blackened and caramelized.

9. Serve the charred lemon alongside the broccolini for squeezing over the top just before eating.