Divide the broccoli into florets, wash and cook either in salted water or in a steamer until firm to the bite (approx. 15 minutes, depending on your taste). In the meantime, toast the flaked almonds in a pan without fat, set aside. Drain the broccoli or remove from the steamer and place in a bowl.
Melt the butter until you can smell it starting to take on color, remove it from the hot plate immediately. Let cool down a little, stir salt, pepper, nutmeg and a little sugar into the butter. Pour the roasted almonds over the broccoli, sprinkle with the seasoned butter and serve.
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