Cut the broccoli stalk off, slice this into thin rounds. Cut the head into florets.
Dice the bacon, then fry it in a pan until almost crispy. Add the almonds and fry until they are golden.
Remove to a plate lined with paper kitchen towel. Wipe the pan.
Heat the oil in the pan and add the broccoli rosettes, stir-fry for 1-2 minutes.
Grate the rind of the lemon and squeeze out its juice. Add to the broccoli. Cook under cover for a couple of minutes until golden and al dente.
Scatter the bacon and almond on top of the broccoli.
Serve with a squeeze of lemon juice and freshly ground pepper.