Ingredients:

  • 1 lb haricot verts, ends trimmed
  • 2 tbsp unsalted butter
  • 1/4 cup sliced almonds
  • 2 cloves garlic, shaved thin
  • 2 tbsp kosher salt (for blanching water)
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely minced

Instructions:

  1. Bring 2 quarts of water and 2 tablespoons of kosher salt to a rolling boil. Prepare an ice bath in a large bowl.
  2. Blanch the haricot verts in the boiling water for exactly 3 minutes until al dente. Immediately transfer to the ice bath to stop the cooking process.
  3. Drain the beans and pat them completely dry with a lint-free towel to ensure a proper sauté.
  4. In a 12-inch skillet over medium heat, melt the butter. Add sliced almonds and stir constantly until the butter foams and smells nutty. Add shaved garlic and cook for 30 seconds until golden.
  5. Increase heat to medium-high. Add the dried beans and toss vigorously for 2–3 minutes until slightly blistered.
  6. Remove from heat and toss with flaky sea salt, black pepper, lemon zest, lemon juice, and minced parsley.