Haricots Verts Amandine Recipe

Haricots Verts Amandine blanches thin French beans, sautés lemon butter with toasted almonds till crisp nutty perfection. French side elevates 10 minutes, butter richness meets green snap. Serves 4, bistro elegance home.

Haricots Verts Amandine Recipe

Sautéed French beans with toasted almonds lemon butter. Elegant French side, nutty crisp.

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Servings: 4

Course: Side Dish

Cuisine: French

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb haricots verts trimmed
• ¼ cup sliced almonds
• 3 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper

Equipment

• Large skillet
• Tongs
• Measuring spoons
• Knife

Method

 

1. Snap stem ends off haricots verts using hands.
2. Boil large pot salted water. Add beans, blanch 2 minutes bright green. Drain ice bath shock. Pat dry paper towels.
3. Heat large skillet medium. Add sliced almonds, toast 2 minutes golden stirring tongs.
4. Add butter to skillet. Swirl melt foamy. Add blanched beans with tongs. Sauté 4 minutes tossing till tender-crisp.
5. Sprinkle salt, pepper, lemon zest from measuring spoons. Drizzle lemon juice. Toss almonds coat. Serve hot.

Notes

• Thin haricots cook even; regular green beans blanch 3 minutes. Butter foams ready signal.
• Almonds toast fast; watch burn. Slivered subs fine.
• Fridge 2 days, reheat skillet dry 2 minutes.