Heat olive oil in a heavy-bottom skillet over medium heat. When oil is hot, add broccolini and garlic and season with salt and red pepper flakes to taste. Toss with tongs and cook uncovered for 3–5 minutes, until broccolini begins to brighten in color. 

Reduce heat to medium-low and carefully pour in ¼ cup water.  Immediately cover with a lid and cook for about 3 more minutes, or until the broccoli is bright green and cooked through yet still slightly crunchy. 

Remove from heat, season with a little more salt and sprinkle with parmesan cheese. 

A drizzle of good olive oil and a sprinkle of juice from a seared lemon wedge will pull all flavors of the dish together.