Broccolini With Sesame Sauce and Lemon
['6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise', 'Kosher salt', '¼ cup tahini', '2 Tbsp. white miso', '1 Tbsp. low-sodium soy sauce', '1 Tbsp. mirin (sweet Japanese rice wine)', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '4 Tbsp. vegetable or other neutral oil, divided', '2 tsp. honey, divided', '½ lemon, seeds removed', 'Toasted sesame seeds (for serving)']
Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.
Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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