1 large head broccoli, cut into florets, stems peeled and cut into bite-size pieces
4 tablespoons unsalted butter
½ cup fresh lemon juice
½ cup fine dry breadcrumbs
Good pinch each of: minced parsley, chives, sweet basil, oregano, and paprika
1/3 cup roasted slivered almonds
Sea salt and freshly ground black pepper
1. In a large pot of boiling water, blanch the broccoli until just turning vibrant green, about 5-8 minutes. Remove immediately and run under cold water to stop the cooking and hold the bright green color. Place in large serving bowl or platter.
2. Melt 4 tablespoons of unsalted butter in a small, heavy saucepan over medium-low heat. Cook until the butter begins to brown – keep an eye on it! Add the lemon juice and breadcrumbs; stir until the crumbs are golden. Blend in the herbs and spices.
3. The moment the herbs and spices are heated, spoon the mixture over the broccoli. Sprinkle with salt and pepper, to taste. Toss to mix and top with the almonds before serving.