Use a vegetable peeler to remove the tough skin from the lower portion of the thick broccoli stems. Cut the florets off the crown, including a 1 to 2-inch spear of stem on each (see photos below). Use a microplane, zester, or fine cheese grater to remove the yellow zest from the lemon. Set the zest aside.

Add one to two inches of water to the bottom of a medium sauce pot. Place a steaming basket in the pot, then add the broccoli. Place a lid on the pot and heat the water over high flame until it begins to steam. Steam the broccoli for about five minutes, or until it is bright green and can be pierced with a fork, but is still slightly crisp. Remove the broccoli from the heat and remove the lid to prevent further cooking.

While the broccoli is steaming, mince two cloves of garlic and add them to a large skillet along with the the olive oil. Sauté the garlic over medium heat for one to two minutes, or just until soft and fragrant. Turn the heat off if needed, to wait for the broccoli to finish steaming.

Once the broccoli is finished steaming, transfer it from the sauce pot to the skillet with the oil and garlic. Squeeze a small amount of lemon juice over top, then toss to coat in the infused oil. Season to taste with salt and freshly cracked pepper, then top with grated parmesan and a pinch of the lemon zest.

OPTIONAL: Place the skillet under the broiler for a minute or two to toast the parmesan and crisp the edges of the broccoli, for a slightly nutty/smoky flavor. Make sure to only do this with an oven safe skillet.