Recipe information
Yield
6 Servings
Ingredients
1
1/4 pounds haricots verts, trimmed
3
tablespoons olive oil
1
/3 cup slivered almonds, toasted
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Preparation
Step 1
Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill.
Step 2
Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.