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1
Divide the broccoli into 1 to 1 1/2 inch florets.
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2
Peel the stem and cut on the bias into 1/4 inch thick slices.
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3
In a small bowl, mix together the water, salt and pepper, set aside.
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4
Add the olive oil to a large non-stick is best, skillet (with a lid) and heat over medium to medium-high heat until the oil is very hot and just beginning to smoke.
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5
Add the broccoli stems in a layer and cook without stirring until beginning to caramelize on the bottom, about 3 minutes.
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6
Add the florets and toss together.
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7
Continue to cook without stirring until the florets are beginning to brown, another 3 minutes.
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8
Add the seasoned water mixture and cover tightly with the lid.
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9
Cook for about 2 minutes until the broccoli is brightly colored and remove the lid.
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10
Continue cooking until the water is evaporated and the florets are tender-crisp and the stems are tender.
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11
Test for your desired level of doneness, we like something to chew on, you can add a few tablespoons of water and steam a bit longer if you want the broccoli more tender.
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12
Remove from pan and set the broccoli aside.
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13
Reduce heat to medium and add the butter.
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14
Add the shallots, stir and cook until golden, about 2 minutes.
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15
Stir in the cream, mustard, sherry, pinch of cayenne and salt.
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16
Cook until thickened, about 1 minute.
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17
Remove from heat, stir in the shredded cheese (reserve some for garnish if desired), add the broccoli, toss to coat and re-heat.
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18
Serve immediately.
