Treated well, broccoli can be spectacular. Of course I love to roast it, sauté it, etc. But cut into elegant little spears and blanched (or steamed) in salted boiling water for about 60-90 seconds, they turn bright green and tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.For reasons I myself do not fully understand, from time to time I like to add half a bag of frozen peas at the last minute to warm through (they're already cooked), but this is optional. This broccoli is best eaten with your hands as a palate cleanser between bites of buttery pasta—kind of a salad, if you think about it?