• 1 large head broccoli, cut into long, thin spears
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 1/4 pound Asiago cheese, shaved with vegetable peeler

Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6-7 minutes, until tender. Drain broccoli and remove from pan.


Return pan to stovetop over medium heat. Add EVOO and garlic. Sauté garlic in EVOO for three minutes. Add broccoli spears to the skillet and coat them with the garlic oil.


Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

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