1 lb. fresh broccoli
1 can cream of mushroom soup
1 egg, beaten
2 oz. (1/2 c.) shredded Cheddar cheese
1 tsp. melted butter
1/4 c. milk
1/4 c. mayonnaise
1/4 c. dry bread crumbs

Cut the broccoli tops off the stems and separate into flowerets. Peel the stems, cut in quarters lengthwise, and cut the quarters in half crosswise. Peel and chop shallot in 1/8 inch dice.

Squeeze the shallot in a clean dish towel to remove bitter juices. Cream the butter in a small bowl with a fork. Add the squeezed shallot, parsley, salt, and pepper to taste. Set aside to let flavors blend.

Steam the broccoli and place into bowl. Taste the shallot butter for seasoning and add to the broccoli. Toss just to melt the butter and serve.