2 lbs. broccoli
1/2 c. (1 stick) butter
3/4 c. chopped nuts (walnuts)
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper

Trim outer leaves and tough ends from broccoli; separate top half into flowerets; save stems for Broccoli Soup. Steam flowerets or cook in small amount of boiling salted water in saucepan, covered, 10 minutes, or until crisp- tender; drain well. Turn into serving bowl. While broccoli is cooking, melt butter in small skillet over medium low heat. Add walnuts; cook slowly, stirring frequently, until butter just begins to brown (watch carefully to prevent burning). Add lemon juice, salt and pepper. Pour over hot broccoli in bowl; toss gently to coat. Serve immediately.