Part Two of our dinner.
1 package or bunch of Haricot Vert (French green beans)
½ a lemon cut in quarter wedges
¼ cup toasted sliced almonds
2 T unsalted butter
2 T olive oil
salt and pepper to taste
Toast sliced almonds in a toaster oven until golden brown.
Steam the haricot vert for about 4 minutes in a steamer.
Meanwhile, heat a sauté or frypan over medium heat. When the green beans are finished steaming, remove them and place them in the skillet. Add butter and olive oil, and sauté for 2 minutes. Add toasted almonds and sauté for 2 more minutes, tossing the green beans in the butter and olive oil to coat. Season beans with salt and fresh ground peppers. Squeeze lemon juice over the beans and toss one last time before removing it to a serving bowl, or arranging it on a plate.