1. Add the broccoli to a pot of boiling, salted water (if you’ve just made pasta, add the broccoli to the same pot after you’ve strained your pasta out). Blanch until the broccoli turns a bright, neon green, about 30 seconds. If you’re adding frozen peas, add them now and cook for another 30 seconds. Strain and transfer to a plate.
2. Squeeze some lemon juice and grate garlic over everything, giving it a toss to combine. Taste a spear— it should be tangy, salty, garlicky, not unlike an aggressive salad. Season with flaky salt and freshly ground black pepper.