Place the broccoli in a large microwave-safe bowl. Add ¼ cup of water.
1 pound fresh broccoli florets, ¼ cup water
Cover the bowl with a microwave-safe plate. Microwave on high until tender-crisp, about 4 minutes (check after 3 minutes if your microwave is 1200 watts).
Remove the plate carefully, as hot steam will escape. Drain the broccoli in a colander, transfer it to a bowl, and season it with kosher salt, freshly ground black pepper, fresh lemon juice, and melted butter.
Seasonings, especially salt, are guidelines. Adjust to taste.
I often buy a bag of pre-washed broccoli florets, but it's not difficult to wash and dry a broccoli head and cut it into florets. If you use a bag, the florets will come in different sizes. Cut the largest ones to ensure they are all about the same size.
Avoid overcooking the broccoli. Microwave ovens vary. It's better to undercook the broccoli a little than to overcook it. So start checking after 3-4 minutes. If needed, add 30-60 seconds.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. However, they won't be as good as when freshly cooked. They tend to become a little soggy. Line the container with paper towels to absorb excess moisture and replace them daily. Reheat the leftovers, covered, in the microwave at 50% power or uncovered in a 350°F oven, or enjoy them cold like antipasti. Lightly coat them with olive oil spray if using the oven.