2 bunches broccoli
4 tbsp. butter

Cut broccoli into flowerets. Peel the stems. With the julienne blade in place and using the small feed tube, stand stems vertically and process. Bring 2 quarts of salted water to a boil over high heat. Add flowerets and let water return to a boil. Immediately drain the flowerets and blanch in cold water. Melt 3 tablespoons of the butter in large skillet over medium heat. Saute the stems until crisp tender (about 4-5 minutes), stirring occasionally. Reheat flowerets in remaining butter. Arrange the stems on a platter and place the flowerets attractively on the bed of stems. Pour Butter Sauce over all.

BUTTER SAUCE:

1/2 c. butter
4 tbsp. lemon juice
1 garlic clove, minced
1/4 tsp. oregano
1/4 tsp. salt
Freshly ground black pepper

Combine and heat.