Start by bringing a large pot of salted water to a boil. You want it to be salty enough to season the green beans well. Once it’s boiling, add in the green beans and cook them for about four to five minutes until they are bright green and tender-crisp.
While the green beans are cooking, prepare a bowl filled with ice water. After the cooking time is up, quickly transfer the green beans to the ice bath. This process, known as blanching, helps stop the cooking process and keeps the beans vibrant.
Next, in a large sauté pan, melt the butter over medium heat. You’ll want to keep an eye on it to ensure it doesn’t burn.
Add the sliced almonds to the pan and stir them in. Cook for around three to four minutes, or until they are golden brown and fragrant. Once they are toasted to your liking, remove the almonds from the pan and set them aside on a plate.
In the same pan, heat the olive oil over medium heat. Then, toss in the minced shallots and cook for about two minutes. You want them to become soft and translucent, releasing their delicious aroma.
Now, drain the green beans from the ice bath and add them back into the pan with the shallots. Stir everything together.
Next, drizzle in the lemon juice, along with the salt and pepper. Stir gently to combine and cook until the green beans are warmed through, about two minutes.
Finally, return the toasted almonds to the pan and give everything a good toss. Make sure the green beans are well-coated with the flavors.
Remove the pan from the heat and sprinkle the chopped fresh parsley on top for a burst of color and freshness. Serve immediately for the best experience!
