Yield: 4 servings
* 3 heads broccoli (about 3 pounds)
* 3 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 cup freshly grated Parmigiano-Reggiano
* 1 lemon, juiced
Preheat the oven to 400 degrees F.
Trim about 1 inch off the ends of the broccoli stalks and cut the
broccoli lengthwise into spears. Arrange the broccoli on a nonstick
cookie sheet, drizzle with some olive oil and season with a little bit
of salt and a generous amount of freshly ground black pepper. Toss to
coat evenly. Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over
the top and bake until the cheese melt and forms a crisp shell over
the broccoli, about 10 minutes. Lift the broccoli out onto a platter
with a spatula and drizzle with fresh lemon.