Blanched Haricots Verts with Browned Butter, Toasted Almonds and Lemon

What you need

• 450 g (1 lb) haricots verts, thin green beans, stem ends trimmed
• 40 g (3 tbsp) butter, unsalted
• 40 g (1/2 cup) sliced almonds
• 1 lemon, zest finely grated, then 1 tbsp juice
• salt, for the water and to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it generously like seawater. Fill a bowl with ice water.

2. 2

   Boil the beans until bright green and just tender with a slight snap, 2-3 min.

3. 3

   Lift the beans into the ice water for 1 min to stop the cooking, then drain and pat dry with a clean towel.

4. 4

   Melt the butter in a wide frying pan over medium-low heat. Add the almonds and cook, stirring often, until they smell nutty and the butter turns light brown, 3-4 min.

5. 5

   Stir in the lemon juice, a pinch of salt and a few grinds of pepper.

6. 6

   Add the beans and toss over medium heat until hot and glossy, 2 min.

7. 7

   Transfer to a warm dish and scatter with the lemon zest. Serve hot.

Imported from finefoodsblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.