Haricots Verts Almondine

1. 1

   Bring a large pot of salted water to boil.

2. 2

   Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes.

3. 3

   Remove from the pan, finely chop and set aside.

4. 4

   Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes.

5. 5

   The salt will impart flavor as well as help keep the string beans crisp.

6. 6

   Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.

7. 7

   Return the saute pan to the burner over medium heat and melt the butter with the olive oil.

8. 8

   Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes.

9. 9

   Toss the drained beans with the shallots and add the lemon zest and juice.

10. 10

    Cook to heat the beans completely through, 1 to 2 minutes.

11. 11

    Remove from the heat and season with additional salt and pepper if needed.

12. 12

    Toss with the toasted chopped almonds and transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.