Peel stems. Cooks in less than 5 minutes.
Cut stems off broccoli leaving the bud ends from cut end. Pull of the skin up to buds section; refrigerate in covered bowl until ready to cook.
Bring a very large kettle with 5 or 6 quarts lightly salted water to the rapid boil. Drop in the broccoli, cover pot and bring to boil again over the highest heat. As soon as the water boils remove cover and boil slowly 4 or 5 minutes just until slightly crunchy and beautiful green. Remove at once from boiling water. If you are serving immediately, arrange on platter, season with salt and pepper. Pour the Browned Butter Sauce over broccoli.
Cut 1 stick real butter in small pieces in saucepan over moderate heat. Bring butter to boil. Skim off foam and brown butter. Spoon over broccoli. Prepare this dish just before serving. Must be hot to be good.
