Green Beans with Marcona Almonds, Shallots, and Parsley

Serves 4

• 8 oz green or wax beans, trimmed

• 1/4 C Marcona almonds, coarsely chopped

• 3 tbsp extra virgin olive oil

• 1 large shallot, peeled and minced

• 1 tbsp Italian parsley leaves, thinly sliced

• 1 lemon

• Sea salt

• Freshly ground black pepper

Instructions

Bring a large pot of water to a boil and add salt. Fill a large bowl with ice and water. Add the green beans to the boiling salted water and cook until bright green but still firm, about 2 minutes. Remove the beans from the water and place directly into the ice bath. When cool, remove from the bath and pat dry with paper towels.

Meanwhile, in a skillet, heat the olive oil. Add the minced shallots and cook until shallots are tender and just start to brown. Remove from the heat, place them in a bowl, and mix in the Marcona almonds. Set aside.

Heat 2 tbsp olive oil in the skillet and add the beans. Season with sea salt. Cook, tossing frequently until charred in some spots, about 5 minutes. Top with almond shallot mixture, parsley, and grated lemon zest. Finish with a squeeze of fresh lemon juice.