Garlic Broccoli with Asiago

1 lb broccoli florets
Extra Virgin Olive Oil
1 T butter
2 c. chicken broth
4 T chopped garlic
Pinch kosher salt
Asiago cheese

Give the broccoli a quick steam in the chicken broth (it will turn bright green) and then drain. I like my broccoli very al dente, but cook it until you're happy. Turn up the burner to high, add garlic, butter and a swirl of EVOO (one turn around the pan). Sautee until the garlic turns brown (usually about three minutes) and starts to stick to the broccoli. Toss with a dash of salt and then throw in a serving bowl. Run a vegetable peeler over the wedge of Asiago to make curls on top of the broccoli. Some of these will melt, some won't, but it will all be yummy.


This is a combination of recipes from Sara Moulton and Rachel Ray and is one of those dishes that is so easy to make but it tastes so yummy that you can't believe you don't make it every night. You can substitute water for the broth and you don't even need the butter, but I like the depth of flavor that they add. It's actually pretty inexpensive too, especially if you buy the broccoli whole and cut it yourself (I don't). The only actual expensive ingredient here is the Asiago, but a little bit goes a very long way, so the total cost of this dish can't be more than $4.