An easy and delicious French thin green bean recipe that is simple perfection. These tender green beans are sweet, buttery and crunchy.
Fill a pot with water and bring to a boil. Add a Tablespoon of salt and stir to combine.
Set aside a bowl filled with cold water and ice cubes.
Add the haricots verts to the boiling water and cook for 2-3 minutes. Use a kitchen spider to transfer them to the ice water bath and stop the cooking process.
In a dry skillet over medium heat, toast ½ cup of sliced almonds. Toss frequently to prevent burning. Once golden and fragrant, remove from pan and allow to cool. Set aside.
Make the compound butter. In a small bowl, combine the unsalted butter, grated garlic, pinch of salt, black pepper, lemon zest and minced parsley.
Add the compound butter to a wide skillet and top with the haricots verts. Sauté over medium heat for a few minutes until cooked through, somewhat firm and bright green.
Either add the toasted almonds to the skillet and toss together to combine, or transfer the haricots verts to a serving platter and add a little finishing salt and black pepper. Serve and enjoy.
Note: Blanching is a great way to partially cook an ingredient, especially when prepping and making ahead. You can also blanch and refrigerate the thin beans. Simply pat dry and wrap in a dry paper towel in an airtight container.
You can also make this on the spot and skip blanching. They will require additional cooking time in the skillet.