Broccoli Au Gratin

The easyest way is to steam your broccoli untill it is the
texture you like and transfer it to a caserole, cover with greated cheese and put it under a broiler untill the cheese melts and starts to brown.
The not so easy way.
Steam the fresh broccoli untill al denta, cover with beshamell
sause and sprinkle with bread crumbs, brown in a salimander or under a broiler.
The best broccoli I have ever tasted was sauted lightly in
butter with a little left over spatzlae and fresh garlic.  To this day I wish I had married that woman.

Source:

newsgroups: alt.cooking-chat