Clarendon Cooks: Broccoli with Lemon Almond Butter

EDITOR'S NOTE: The following recipe was provided by Sandi Tucker for The Manning Times' bi-monthly column, Clarendon Cooks.

4 Servings

1 head fresh broccoli, cut into florets

1/4 cup salted butter, melted

2 Tablespoons lemon juice

1 teaspoon lemon zest

1/4 cup blanched slivered almonds

Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.