This recipe is my edible security blanket. It’s the first “fancy” side dish I ever mastered, and I still make it whenever I need a guaranteed win. There’s an alchemy that happens when the nutty scent of toasting almonds meets the sharp zing of lemon—it’s a symphony in a skillet. My version skips the fuss but keeps all the elegance, making it perfect for both a Tuesday night and a holiday table.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 12 min | 22 min | 4 | Foolproof |
Grab These
- 1 lb haricots verts, tipped and tailed
- 3 tbsp unsalted butter, divided
- ½ cup slivered almonds
- Juice of half a lemon (about 1½ tbsp)
- A big pinch of flaky sea salt
- Handful of fresh parsley, roughly chopped
Let’s Make It
First, let’s get the beans ready. Bring a large pot of salted water to a rolling boil. While you wait, fill a large bowl with ice water. This “ice bath” is your best friend for keeping the beans crisp and bright. Boil the beans for just 4 minutes, then drain and plunge them immediately into the ice water. Let them cool completely while you work on the star of the show.
In a large, dry skillet over medium heat, toast the slivered almonds. Stir them almost constantly for 2-3 minutes until they’re fragrant and have taken on a light golden color. Watch them like a hawk—they burn in a heartbeat. Tip them onto a plate to stop the cooking.
In the same skillet, melt 2 tablespoons of the butter over medium heat. Drain the haricots verts thoroughly and add them to the skillet. Toss and cook for 2-3 minutes just until they’re heated through and glistening.
Now, the magic. Reduce the heat to low and add the final tablespoon of cold butter, the lemon juice, and most of your toasted almonds. The cold butter will help create a lovely, light sauce as you toss everything together.
Take the skillet off the heat. Stir in the parsley and that flaky salt. Give it one final toss, pile it onto a platter, and scatter the last of the almonds over the top for that perfect finish.
My Two Cents
- Calories: About 150 per serving
- Storage: The almonds will soften, so it’s truly best fresh. If you must, reheat gently in a skillet.
- Swaps: No slivered almonds? Sliced work beautifully. For a decadent twist, use hazelnuts.
- Pro-Tip: Toasting the almonds in a dry pan first, before adding any butter, gives you more control and ensures they get perfectly crisp without any risk of burning in fat.
You Asked, I’m Answering
Q: Can I use frozen green beans?
A: You can, but promise me you’ll thaw them completely and pat them intensely dry with a kitchen towel. If they’re wet, they’ll steam and get mushy instead of sautéing.
Q: My sauce looks separated and oily. What happened?
A: The heat was likely too high when you added the final butter and lemon. Keep it low at the end to let the butter emulsify with the lemon juice into a creamy sauce.