Shocked Broc!

Ah broccoli — cooks quick, tastes great and rarely needs to be tarted up. But if you are looking to add a little flair to this perennial favorite without drowning it in a heavy sauce, then give this recipe a try.


  • Broccoli crowns
  • Dash of olive oil
  • Pine nuts
  • Asiago cheese


  • Pot of boiling water
  • Colander
  • Bowl of ice water
  • Frying pan or skillet


  1. Bring a pot of water to a rolling boil.
  2. Clean broccoli and cut into bite sized crowns.
  3. Boil broccoli on high for a few short minutes. Be sure not to overcook. You want to remove the crown while they are still firm.
  4. Pour broccoli in colander to remove hot water and then shock the broc in the ice water.
  5. Once the crowns are cool pour through colander to remove ice water.
  6. Toast pine nuts in skillet over a medium heat (about two minutes.)
  7. Add olive oil and saute broccoli with the pine nuts.
  8. Remove to serving dish, dust with asiago cheese.
  9. Serve.

What you should know

Broccoli cooks fast so keep a wary eye while par-boiling.

Re: Shocked Broc!