Grilled Broccolini with Herbed Yogurt Sauce

In a small bowl, mix together the yogurt, garlic, herbs, lemon juice, olive oil, and a pinch of salt. Taste and adjust lemon or salt as needed. Chill until ready to serve.
1 cup plain Greek yogurt, 1 small clove garlic, 1 tablespoon minced fresh herbs, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, Pinch of kosher salt
In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3–4 minutes. Stir frequently to prevent burning. Set aside.
¼ cup sliced almonds
If your broccolini stems are thick or woody: Add the broccolini to a shallow bowl with a tablespoon of water. Cover and microwave for 1 minute (this pre-cook is optional, but makes the broccolini extra sweet). Skip this step for broccolini with thinner stems.
1 bunch broccolini
Toss the broccolini with olive oil, salt, and black pepper. Grill over medium-high heat (on an outdoor grill or grill pan) for about 6–8 minutes, turning occasionally, until the stems are tender and the tops have nice char marks.
1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, Freshly ground black pepper
Add the grilled broccolini to a platter. Drizzle with the yogurt sauce, scatter the toasted almonds over the top, and finish with a squeeze of lemon and a sprinkle of Aleppo pepper or sumac if using.
Aleppo pepper or sumac