A delightful and easy-to-make side dish featuring tender broccoli, crunchy almonds, and a zesty lemon butter sauce.
Blanch the broccoli in boiling water for about 3 minutes until tender-crisp, then drain and set aside.
Blanching helps preserve the vibrant green color and crisp texture of the broccoli.
Heat the butter and olive oil in a skillet over medium heat until the butter melts and begins to foam.
Combining butter with olive oil prevents the butter from burning.
Add the sliced almonds to the skillet and toast them until golden brown, stirring frequently.
Keep an eye on the almonds as they can burn quickly.
Add the blanched broccoli to the skillet and toss to coat with the butter and almonds.
Ensure the broccoli is evenly coated for maximum flavor.
Grate the zest of the lemon over the broccoli and almonds, then squeeze the lemon juice into the skillet. Season with sea salt and black pepper to taste.
Adding lemon zest enhances the citrus flavor without adding extra acidity.
Serve the dish warm as a side to your favorite main course.
Garnish with additional almond slices or a sprinkle of fresh herbs for presentation.
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