This is a quickly and easily prepared broccoli side dish. This recipe can also be made with frozen broccoli.
I made this to accompany strip steaks and Garden Stuffed Baked Potatoes (from this site). Like others suggested, I toasted the almond slices and used less lemon (no zest but I squeezed half a lemon). The end result was phenomenal. The almonds gave the broccoli a woodsy flavor and a nice crunch. Thank you! - 10 May 2003 (Review from Allrecipes US | Canada)
Wonderful, I'll probably do this every time. I toasted the almonds on a pan and crumbled them, omitted the lemon zest and used juice from 1/2 a lemon. Thanks for sharing. - 13 Aug 2006 (Review from Allrecipes US | Canada)
Lightly seasoned with lemon, the absence of garlic was a refreshing change, and I resisted the urge to add it. I measured nothing, just added butter, lemon juice and toasted sliced almonds to accomodate my taste - and skipped the lemon zest altogether. I think it would have been lemon overkill otherwise. To preserve their crunch I added the toasted almonds just before serving, which also proved to be a pretty garnish. - 31 May 2009 (Review from Allrecipes US | Canada)