Blanched sprouting broccoli

I was reading recently that young vegetables contain many more nutrients than the fully grown relatives. Sprouting broccoli is certainly a lot tastier than its adult version.

I cook this vegetable (and also asparagus) in a tall thin milk pan. If you put the stems in boiling water heads up, the stems blanch first while leaving the fragile florets to steam at a lower temperature. It only takes a few minutes.