Broccoli Amandine

1. 1

   With paring knife, cut a thin slice off the bottom of each broccoli stalk to remove the dried end.

2. 2

   Remove any leaves and, from cut end, pull thick, fibrous skin upward toward flowerets to remove.

3. 3

   Cut broccoli flowerets off stalks into 4-inch lengths; wrap and refrigerate remaining stalks for another use.

4. 4

   Split broccoli flowerets lengthwise into thinner pieces if stalks are thicker than 1/2 inch.

5. 5

   In large skillet, melt 1 tablespoon butter over medium heat.

6. 6

   Add almonds and saute until golden.

7. 7

   Remove almonds to small bowl.

8. 8

   Add water to skillet and heat to boiling.

9. 9

   Add broccoli and salt; cover and cook broccoli until crisp-tender -- 6 to 8 minutes.

10. 10

    With slotted spoon, transfer broccoli to serving dish; cover and keep warm.

11. 11

    Add lemon juice and remaining 1 tablespoon butter to any water remaining in skillet; heat to boiling.

12. 12

    Drizzle lemon butter over broccoli and sprinkle with almonds.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.