INGREDIENTS
1 1/2 lb
broccoli cut into small florets
3 tbsp
extra-virgin olive oil
2 cloves
to 3 garlic sliced thin
1/2 tsp
kosher salt
1/4 tsp
ground black pepper
1
medium lemon sliced half
3 tbsp
toasted slivered almonds
1/4 cup
freshly grated Asiago cheese