Tenderstem® broccoli with flaked almonds, parsley and lemon butter sauce
Prepare a steamer (you will need 2 or 3 tiers for this quantity) or a large saucepan of boiling water.
Steam the Tenderstem® broccoli for 4 minutes or blanch for 2 minutes so that the Tenderstem® broccoli is only partially cooked, bright green and still a little crunchy. Drain through a sieve or colander then leave for a minute or two under cold running water to stop the Tenderstem® broccoli from cooking further.
When ready to eat, put a large wok over a very high heat. Leave for 30 seconds so the wok is hot then add the cubed butter, which should melt and foam very quickly. Add the almonds, being careful not to burn them. When the almonds are turning golden and there’s a lovely nutty smell, pour in the lemon juice and then the Tenderstem® broccoli. This will cool the pan down a little, so ensure the hob is still at the highest setting.
Use tongs to toss the Tenderstem® broccoli through the buttery almonds. Add the parsley and transfer to a serving platter after just 60-90 seconds, making sure you scrape all the lemony, herby butter and almonds over the top. Serve immediately.
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