1/4 C. butter 1/4 C. parmesan cheese
2 T. flour 1/4 C. slivered almonds, toasted
1 C. light cream
Wash and separate broccoli into spears. Steam in a small amount of salted water till tender crisp. Drain. Make glaze by melting butter, add flour and stir into a paste. Mix in cream and lemon juice and stir till thickened. Pour over broccoli. Sprinkle on parmesan cheese and slivered almonds.
