i like mine blanched till bright in color yet tender enough, drained, then tossed with wht. pepper, kosher salt, & whole butter. just somple 'ol veggies for me! unless it's poatoes.
you could try buerre noisette- get a little pan as warm as you can, toss in little chunks of butter, let it cook till it looks like & smells like hazelnut, then quickly remove while there's still a some of the butter chunks left, swirl & pour over your veggies. it is so delicious if you get it right, i cannot explain, especially with broccoli!
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-