Broccolini, broccoli and their purple-sprouting cousin all work beautifully here. They benefit from the light charring of a barbecue or griddle pan and from the spicy buttery sauce and hint of a crunch from the toasted almonds. But, in all honesty, sometimes we forget about the almonds, and just melt the butter and drizzle it over, or dip it, like we would asparagus.