Haricots Verts Almondine

Directions

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.