Remove the dry end, then cut the broccolini into thirds. If the pieces are too thick, cut them in half lengthwise. Transfer to a bowl and set aside.

Peel the orange with a knife as shown in the video. Separate the segments by carefully cutting each one off the white skin. Set the segments aside and squeeze the remaining juices in the orange into the bowl with the segments.

Add the oil and preheat the pan to 435°F/ 225°C (high), then tilt to coat evenly.

Add the broccolini into the preheated pan and cook for 4 minutes or until charred and slightly wilted.

Season with salt and pepper and stir to combine.

Transfer the broccolini to a plate or tray.

Using a paper towel, thoroughly wipe the cookware.

Add the oil and preheat the pan to 325°F/ 165°C (medium), then tilt to coat evenly.

Cook the galic and almonds for 2-3 minutes or until slightly toasted.

Add the ingredients, reduce the temeprature to 240°F/ 115°C (low), and cook for about 10 seconds or until the dressing has warmed up well.

Toss the cooked broccolini into the dressing and mix well.

Turn the burner off , then transfer the broccolini to a serving platter and top with the vinaigrette. Add the segments of blood orange and freshly cracked black pepper.