Preheat the oven to 400 degrees F.

Wash and dry the broccolini. Trim the stems and remove any green leaves.

Transfer the trimmed broccolini to a sheet pan. Drizzle with olive oil, red pepper flakes, and a generous pinch of salt and pepper; toss to coat. Bake for 10-15 minutes, or until the tops begin to brown. Add the sliced almonds to the pan and toss to combine. Bake for an additional 5 minutes, or until the almonds are toasted.

Remove from the oven and immediately grate the lemon zest over the broccolini; toss to combine. Plate the broccolini and add the grated Asiago PDO cheese. Drizzle the dill sauce over the top and serve immediately.

To make the dill yogurt sauce, add the Greek yogurt, lemon juice and zest, grated garlic, seasoning salt, and chopped dill. Stir to combine. Season with salt and pepper to taste.