This is both very easy and very quick to make, so a perfect week night side dish.
* 1 tablespoon extra-virgin olive oil
- Cut broccoli tops into 3-inch-long spears of approximately equal size. Cut off thick stems of broccoli and save for another purpose, such as soup, or peel them and make them into sticks and use them.
- Put a large skillet over medium-high heat. Melt butter, add broccoli and season with pepper and salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 4 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
- Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle shaved Parmesan into rough shards and scatter over the top if desired.