Broccoli + brown butter + chopped capers  = not expected, but true delight!

steamed broccoli with caper brown butter
(Ruth Reichl, The Gourmet Cookbook)

1 1/2 pounds broccoli
6 tablespoons butter
3 tablespoons drained capers, chopped
3 tablespoons flat-leaf parsley, chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Cut heads of broccoli into florets. You can also use the stems cut in slices. (I usually throw  the stems into the juicer with apples and more green veggies.) Steam florets in a steamer for about 6 minutes until tender.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in capers and cook until the butter turns golden brown and releases a heavenly smell. Stir in parsley, salt and pepper. Toss broccoli with the caper butter.

To complete my simple lunch I cooked some whole-grain spaghetti, tossed them in olive + black truffle paté and sprinkled grated parmesan on top.