Charred Broccoli with Spicy Avocado Sauce

Chef notes

I am a huge broccoli fan and wanted to give it a flavor profile outside of my usual and obvious Italian garlic-olive oil-chile flake scenario. There's no reason to discard the broccoli stem, which has a radish-like crunch and mild flavor. Cutting it into long spears and searing it keeps the broccoli crunchy while softening its fibers a bit, and the creamy avocado sauce acts as a sort of dip. You can fork-and-knife this or eat it with your fingers.