Bring water, 4 tablespoons of salt, and ½ of the lemon juice to a boil in a deep skillet. Add in the broccolini and cook for 3 minutes, until just tender. Immediately place the broccolini into an ice water bath until chilled through, then drain. Discard the lemon water. At this point you can keep the broccolini one day ahead of time in the refrigerator.

Heat the oil in the same skillet that you used to blanch the broccolini over medium heat. Add in the garlic and cook for 30 seconds, then add in the broccolini in an even layer. Cover and cook for 1 ½ minutes. Uncover, flip the broccolini to allow them to brown on the other side, and add in the almonds. Cook for an additional 2 minutes.

Transfer to a plate, sprinkling the almonds on top. Using a microplane, grate the Parmigiano Reggiano cheese evenly over the broccolini, using as much as you’d like. Serve and enjoy!