Ingredients
Scale
- 2 pounds fresh green beans, stem ends trimmed
- 1 tablespoon fine salt, for the blanching water
- 5 tablespoons unsalted butter
- 3/4 cup sliced almonds
- 1 large shallot, finely minced (about 1/3 cup)
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fine salt, for finishing
- 1/2 teaspoon black pepper, freshly ground
- Flaky sea salt, to finish (optional)
- 2 tablespoons chopped flat leaf parsley (optional)
Instructions
- Trim the beans. Blanch them in a big pot of boiling salted water until bright green and just tender, 3 minutes for slim beans and 4 to 5 minutes for standard beans.
- Move the beans straight into a bowl of ice water for 3 minutes, then drain. Spread them on a clean towel, roll it up for 10 minutes, then pat dry once more.
- Store the beans in the fridge in a towel lined container, loosely covered, for up to 24 hours, or continue with the recipe right away.
- Set a large skillet over medium heat and melt the butter. Add the sliced almonds and cook, stirring often, until the butter foams, turns amber and smells nutty and the almonds are deep gold, 3 to 4 minutes.
- Lift the almonds out with a slotted spoon onto a small plate, leaving the brown butter in the pan.
- Add the shallot to the butter and cook for 1 minute. Add the garlic and stir for 30 seconds, just until fragrant.
- Add the blanched beans, the finishing salt and the pepper. Toss with tongs for 3 to 4 minutes, until hot through and glossy.
- Take the pan off the heat. Add the lemon zest and lemon juice and toss once more.
- Tip the beans onto a warm platter, scatter the reserved almonds over the top, finish with flaky salt and parsley if you like, and serve at once.
- Prep Time: 15 minutes, plus optional day-ahead blanching
- Cook Time: 12 minutes
Nutrition
- Serving Size: 3
- Calories: 150
- Sugar: 4
- Sodium: 210
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 4
- Protein: 3
- Cholesterol: 19