oven to 350º. Spread the almonds on a baking
sheet and bake, watching carefully to make sure
they do not burn, until golden brown and toasty,
5 - 10 minutes.
bring a pot of lightly salted water to a boil.
Add the beans and boil until bright green and
cooked through but firm to the bite (the will
cook a little more later in the recipe), about
5 minutes. Meanwhile, prepare a large bowl of
ice water. When the beans are cooked, transfer
them to the ice water. When cool, drain and
ready to serve, melt the butter in a large skillet
over medium high heat. It will melt completely,
then foam up, then settle down and turn golden.
Watching carefully, cook the butter just until
the white milk solids turn light brown. Add
the beans and lower the heat to medium. Cook,
stirring until the beans are heated through
and coated with butter 2 - 3 minutes. Squeeze
the lemon half over the beans. Add salt to taste
and the almonds, mix well and serve immediately.
This is also great without almonds. Browned
butter has plenty of nutty flavor.
4 - 6