- Coarse salt, to taste
- 2 lb. (1 kg) slender green beans, trimmed
- 1/2 cup (2 1/2 oz./75g) slivered blanched almonds
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 4 shallots, thinly sliced
- Freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)
In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.
In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately. Serves 8 to 10.