- 1 pound haricots verts (long, thin green beans), trimmed
- 2 tablespoons butter
- 1/2 cup slivered almonds
- 1 small shallot, chopped
Blanch beans in boiling, salted water, 3 minutes; drain. In skillet, melt butter; add almonds and toast until golden. Add shallot and beans and warm through; season. Serves 4.