Broccoli With Sliced Almonds
|Broccoli||3 Pound (1-1.5 Kilogram, Depending Upon The Number Of People Being Served)|
|Ice water||2 Cup (32 tbs)|
|Sliced almonds||1 1⁄2 Ounce (1/3 Cup/ 45 Grams)|
|Unsalted butter||2 Ounce (1/4 Cup/ 60 Grams)|
|Freshly grated nutmeg||To Taste|
Using a sharp paring knife, cut off the broccoli florets from the stems.
Peel the thickest stems, removing all of the tough, stringy outer surface.
Cut into pieces 1/2-1 inch (12 mm-2.5 cm) long, depending upon the thickness of the stem.
Place in a bowl with the florets and add ice water to cover.
Set aside for 30 minutes.
Preheat an oven to 300°F (150°C).
Spread the almonds on a baking sheet and toast in the oven until just beginning to show color, 5-6 minutes.
Melt the butter in a small saucepan and set aside.
Fill a large pot three-fourths full with water, bring to a rapid boil and add the salt.
Drain the broccoli well and plunge it into the boiling water.
Bring back to a boil and cook, uncovered, until just tender yet still bright green and crisp, 3-5 minutes.
Transfer the broccoli to a serving dish.
Add the toasted almonds and a little nutmeg to the melted butter.
Spoon over the broccoli and serve.