Fill a large bowl with ice cubes and cold water to make an ice water bath.

Bring a large pot of water to a rolling boil.

Working in small batches, plunge the broccoli in the boiling water for 30 seconds. If blanching broccoli stems, blanch for 60 seconds.

At the end of the cooking time, use a mesh strainer or a pair of tongs or a large slotted spoon, to remove the blanched broccoli from the boiling water.

Submerge the broccoli in an ice bath to stop the cooking process.

Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.

Fill a large pan with just under a ½ inch of water.

Bring the pan of water to a boil, add 2 tablespoons of salt to the water.

Add the brococoli to the pan and close with a lid.

Steam for 4 minutes or until the broccoli falls off a sharp knife.

Use a mesh strainer or a pair of tongs, to remove the steamed broccoli from the boiling water.

Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.

Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.

Bring a pot of salted water to a rolling boil.

Place the cut broccoli into the pan.Leave the pan open and cook for 2 minutes for florets or 3 minutes for florets with stems.

Drain the cooked broccoli and season with butter, salt and pepper.

Broccoli is done when it easily slides off a sharp knife when poked.

Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.

Place a rimmed baking sheet in the oven as the oven is preheating to 425.

When the oven has preheated, remove the sheet pan and drizzle it with olive oil.

Arrange the fresh broccoli in a single layer on the heated sheet pan and then top again with a heavy drizzle of olive oil.Roast in the oven for 20 minutes or until the edges of the florets have taken on a bit of char.

Continue to roast in 5 minute increments until the deired doneness has been achieved. The underside of the broccoli will have a beautiful carmael color.

Season with salt and pepper. Squeeze on fresh lemon juice for a splash of bright flavor.

Prepare the broccoli by washing it and cutting it into florets and stem circles or florets with stems.

Preheat the sous vide water to 180.

Add the broccoli to a gallon zip-top bag freezer bag along with 2 tablespoons of butter.

Once the water has heated, use the water displacement method to force the air out of the ziploc bag through an opened corner of the bag. Use a wooden spoon to help force the air out.

Close the bag and use a heavy pan to help submerge the bag completely under the water line.

Cook for 15 minutes.Serve with salt and pepper.