Cut off tops and separate into florets. Using sharp paring knife, trim the thick skins off the stems. Cut the pared stems cross wise into 1/4 inch rounds. Can be prepared up to one day ahead, store in plastic bags and refrigerate.

Bring large sauce pan of lightly salted water to a boil over high heat. Add broccoli stems  and cook for two minutes. Add the florets and cook until broccoli is crisp-tender, about two more minutes. Drain immediately and leave some water clinging to broccoli.Return to warm pot.

Add the softened Roated Garlic Butter, (recipe here) to broccoli still in pot. Allow butter to melt with remaining water creating a sauce, stir gently.

Transfer to a warm serving bowel and serve immediately.