Haricots Verts Amandine

Method

1. 1

   Blanch the beans

   Bring a large pan of water with 1 tbsp salt to a rolling boil over high heat. Add the beans and cook for 3 to 4 minutes, until bright green and just tender with a little bite.

2. 2

   Cool and dry the beans

   While the beans cook, prepare a bowl of iced water. Transfer the beans to it immediately and cool for 1 minute, then drain very well in a colander and pat thoroughly dry.

3. 3

   Toast the almonds

   Set a large frying pan over medium heat. Add the almonds and toast for 2 to 3 minutes, stirring often, until golden and fragrant; transfer to a plate.

4. 4

   Soften the shallot

   Set the pan over medium-low heat and add the butter and olive oil. Once the butter has melted, add the shallot and cook for 2 to 3 minutes, stirring, until soft but not browned.

5. 5

   Cook the garlic

   Add the garlic and cook over medium-low heat for 30 seconds, stirring, until fragrant.

6. 6

   Warm the beans

   Add the beans, 1/2 tsp salt and 1/4 tsp pepper. Toss over medium heat for 2 to 3 minutes, until hot throughout and glossy with butter.

7. 7

   Finish and season

   Remove the pan from the heat. Toss in the lemon juice, zest, parsley and almonds, then taste and adjust the salt, pepper and lemon before serving warm.

Tips

• Drain the blanched beans thoroughly before patting them dry so excess water does not dilute the buttery dressing.
• If you do not have ice, rinse the beans under cold running water until cool, then drain very well and pat dry.
• Season to taste at the end; the beans may need more salt depending on how much salt remains after blanching.
• Stir the almonds often and watch closely, as they can burn quickly.

Swaps

• Use sliced almonds in place of flaked almonds.
• Use chopped chives in place of flat-leaf parsley.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a frying pan until hot throughout.