Broccoli with Lemon~Dijon Pan Sauce and Toasted Parmigiano Bread Crumbs

I cook steamed broccoli for my family a lot.  Surprisingly to me, they like it.  I do not, never have.  I just can't make myself eat it.  I usually put a couple pieces on my plate so it seems like I'm eating it.  Yes, I still behave like a five year old at times.  Of course, it's still sitting there when I'm done.  I can hear my mother's voice in my head telling me to eat it. Taking me back to when I was a kid... the dishes are done everyone else is doing something fun and I'm still sitting at the table (probably crying).

I have grown to appreciate it with some additions.  Give me a cheese sauce like my Grandma used to make.  I'm all over it.  I like Broccoli Cheddar soup.  Brown it and add a lemon mustard sauce and Parmigiano Bread Crumbs.  It may be a contender for my last meal.

The funny thing about this recipe is, I love it.  My husband and kids just wanted their boring steamed broccoli.  Oh well, every once in a while you've got to please yourself.

Recipe from Fast, Fresh and Green by Susie Middleton.  In the recipe, Susie suggests the bread crumbs are optional.  In my opinion, no way.  They are my favorite part! :)  The English muffins are great in this recipe,  They are a heavy crumb that toasts well and really holds up.  It would be great with some bacon cooked in as well.

For the~ Toasted Parmigiano Bread Crumbs
1/2 tablespoon unsalted butter
1/4 cup fresh bread crumbs ( a couple English muffins torn and processed in a food processor)
Kosher salt
1 tablespoon finely grated Parmigiano~Reggiano cheese
1 teaspoon chopped fresh parsley

For the~ Broccoli
1 tablespoon extra virgin olive oil
1 1/2 tablespoons unsalted butter
10 oz broccoli florets cut about 2 inches long with one flat side
1/2 teaspoon Kosher salt
1/3 cup low sodium chicken broth
1 1/2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley

To make the Toasted Bread Crumbs~ Melt the butter over low heat in a small nonstick skillet.  Add the bread crumbs and a pinch of salt and stir well.  Raise the heat to medium and cook the crumbs, stirring frequently, until they're toasted and most of them are a light golden brown,  3 to 4 minutes.  Transfer to a small plate and let them cool.  Combine with the Parmigiano and parsley.

In a large saute pan with a lid, heat the olive oil and 1 tablespoon of the butter over medium~high heat. wen the butter has melted and is starting to foam, add the broccoli and salt and toss with tongs to coat.  Arrange the broccoli with one cut side down and cover.  Cook without stirring until the bottoms are browned, 3 to 4 minutes.  (The browning will be spotty but will be a fairly dark brown color.)  Turn the florets onto another side and cook again without stirring until that side is lightly browned in spots, about 2 minutes. Carefully pour the broth into the pan (it will sputter), cover, and cook until all but 1 or 2 tablespoons of the liquid has evaporated, 2 to 3 minutes.

Remove the pan from the heat, uncover, and add the lemon juice, mustard, and the remaining 1/2 tablespoon of butter.  Stir well with a silicone spatula as the butter melts and the sauce becomes creamy.  Toss in the parsley, stir, and transfer the broccoli and sauce to a serving platter.  Garnish with the Toasted Parmigiano Bread Crumbs.  Add them immediately before serving to keep them crisp.