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Preheat an oven or a countertop oven (I used the BALMUDA The Toaster) to 450°F. Toss the broccolini with 1 tablespoon of the olive oil and salt, pepper, and MSG to taste. Arrange on a baking sheet in a single layer and roast until charred and frizzled around the florets but still bright green and crunchy, about 7 minutes. Remove from heat.
Meanwhile, cook the chorizo in a small skillet over medium heat, stirring occasionally, until crisp and rendered, about 2 minutes. While the chorizo cooks, combine the mayonnaise, remaining tablespoon olive oil, garlic, lemon zest, and lemon juice in a small bowl and stir together with a fork. Stir in the rendered chorizo fat until homogenous. Season to taste with salt, pepper, and MSG.
Transfer broccolini to a serving platter. Drizzle with the chorizo aioli and some more extra virgin olive oil. Sprinkle with crispy chorizo bits and serve immediately.