Ingredients:

  • 1 lb / 450 g Green Beans (preferably thin Haricots Verts), trimmed at the stem end.
  • 8 cups / 1.9 L Cold water (for blanching)
  • 2 Tbsp / 30 g Kosher Salt (for blanching water)
  • 4 Tbsp / 56 g Unsalted Butter (High quality is recommended for better flavour during browning)
  • 1/4 cup / 30 g Sliced or Flaked Almonds
  • 1 medium Shallot, finely minced (Optional)
  • 1 tsp Fresh Lemon Zest
  • 1 Tbsp / 15 mL Fresh Lemon Juice
  • 1/2 tsp Flaky Sea Salt (e.g., Maldon)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Set Up the Ice Bath: Fill a large bowl with ice and water. This is crucial for arresting the cooking process and setting the vibrant green colour.
  2. Boil the Water: Bring the 8 cups of water to a rapid boil in the stock pot. Add the 2 tablespoons of Kosher Salt.
  3. Blanch the Beans: Drop the trimmed green beans into the violently boiling water. Cook for 3–4 minutes until they turn a brilliant emerald green and are still al dente.
  4. Shock the Beans: Immediately scoop the beans out of the boiling water and plunge them directly into the ice bath. Chill for 1–2 minutes until completely cold to the touch.
  5. Dry Thoroughly: Drain the beans and lay them out on a clean kitchen towel or paper towels. Pat them completely dry, as any residual water will hinder the browning process in the skillet.
  6. Toast the Almonds: Place a dry skillet over medium heat. Add the sliced almonds and toast gently, stirring frequently, until fragrant and lightly golden brown (about 3 minutes). Remove the almonds immediately and set aside.
  7. Make the Beurre Noisette: Reduce the heat to medium-low. Add the unsalted butter to the empty skillet. Let it melt, foam up, and cook until small brown solids collect at the bottom and the aroma shifts to a deeply nutty scent (nut-brown butter).
  8. Sauté the Shallot (Optional): If using, toss the minced shallot into the brown butter and sauté for about 30 seconds until softened and fragrant.
  9. Sauté the Beans: Add the dried, blanched green beans to the brown butter skillet. Toss quickly to coat and reheat gently for 1–2 minutes. They should be hot, but still crisp.
  10. Finish and Season: Remove the skillet from the heat. Stir in the toasted almonds, lemon zest, lemon juice, flaky sea salt, and black pepper.
  11. Serve: Transfer immediately to a warmed serving dish.