1 bunch fresh broccoli
1 glove garlic
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. white papper
pinch dry mustard (optional)
3 tbsp. olive oil
Rinse broccoli and cut into florets, removing outer leaves and tough part of stem. cut cross in bottom of stem, for quiker cooking. Steam broccoli in a little salted water until tender-crisp. Drain and place in a bowl. Whisk remaining ingresients together and pour over broccoli. Toss to coat. Serve hot or cold. ( Asparagus and green beans can be prepared the same way.)
Serve 4.