Instructions

1. Fill a large pot about 1/2-2/3 of the way with water and add a few tbsp salt. Set it over high heat to boil.
2. Prepare a large bowl by filling it with water and add a goodly amount of ice to make it very cold. Set it by the sink, then put a collander in the sink.
3. Once the water comes to a boil, add the green beans and boil them for 3-4 minutes until they’re bright green and crisp-tender.
4. As soon as your timer goes off, immediately remove the pot from the heat and drain the beans. Plunge the drained beans into the ice cold water to stop the cooking process. Your beans are now blanched. You can let them stay in the cold water a minimum of 2 minutes, or until completely cool, then drain and set aside.
5. In a large skillet, melt the butter over medium heat.
6. Once the butter is melted and begins to be a little foamy, add the almonds to the skillet and stir continuously. After 3-4 minutes, the almonds should be getting golden in color and the butter should have started browning.
7. Add the shallot and garlic to the skillet and cook, stirring constantly, another minute or two more. It should be very fragrant.
8. Add the green beans to the skillet and salt and pepper, to taste. I used about 1/2 tsp each, but you may need to adjust to your own tastes. Toss well to coat and combine, then add the lemon juice and wine to the skillet and toss well again to combine all ingredients well.
9. Cook another 2-3 minutes to heat the beans through, making sure to continue tossing to coat the beans in the sauce, and turn out onto your serving dish.
10. Taste, and adjust seasonings, if needed.
11. Serve hot and enjoy!