The weather is still wet and very cool and denying us asparagus. Our farmer told us that it was right there ready to pop through. Like us, it is just waiting for the sun!
Once again, I turned to broccoli. Some consider broccoli a winter vegetable. We find it delicious year around. It was right beside the shipped-in asparagus at the grocery store this morning and I decided to bring some home and treat it in one of our favorite ways--steamed and simply dressed.
This is how I prepare the broccoli.
Steamed Broccoli with Balsamic Butter
1 large head of broccoli broken into florets
2 Tbsp balsamic vinegar
2 Tbsp dry red wine
4 Tbsp unsalted butter, at room temperature and cut into about eight pieces
Salt and pepper to taste
1. Steam the broccoli until crisp tender.
2. Combine the vinegar and wine in a small saucepan and, over medium heat, reduce by half.
3. Remove pan from the heat and whisk in the butter, piece by piece. Add salt and pepper to taste.
4. Pour over the broccoli and serve.