Cutting chunky stalks into diagonal slices produces attractive shapes, which can be cooked separately. They can also be added to the florets, or chilled and used later in a stir-fry or a soup, curry or casserole. Even thick stems can be used if they are first sliced into very thin discs. Cook these for the same time as the rest of the broccoli.

** Asian Online Recipes **

There are two sorts of broccoli, sprouting broccoli with purple or white heads, and calabrese which has blue-green heads.

Sprouting broccoli is leafier than calabrese and can be served as a starter vegetable in its own right, with mayonnaise. Green broccoli, called calabrese, reflects the vegetable's Italian origins. The cooks of Calabria chop the florets into a pasta made salty-sweet with anchovy sauce or paste and some sultanas. This is then topped with crisply fried breadcrumbs.

** Asian Online Recipes **