Thoroughly Modern Haricots Verts Amandine Recipe

• 1 1/2 pounds of haricot verts, trimmed
• 2 tablespoons of cold unsalted butter, cubed
• Zest of 1 lemon
• 3/4 cup of toasted almonds, pulsed in the food processor until they look like chunky almond crumbs

1. To toast your almonds, scatter them on a rimmed baking sheet and roast in a 325 degree oven for 10 minutes. Let them cool before chopping the food processor.
2. Bring a large pot of water to a boil, and salt it.
3. Drop the haricots verts into the water for 3 to 4 minutes--just until they are no longer raw.
4. Meanwhile, cut the 2 tablespoons of cold butter into little chunks and place them at the bottom of a large mixing bowl.
5. Drain the haricots verts and immediately toss with the butter, and the zest of the lemon, plus salt and pepper to taste. The heat from the haricots verts should just melt the butter.
6. Place into a serving bowl, and scatter the toasted almonds crumbs over the top.

verts, butter, lemon, almonds

Taken from www.seriouseats.com/recipes/2008/11/haricots-verts-amandine.html (may not work)