Servings: Serves 8
2 pounds green beans 2 tablespoons salt ¾ cup slivered almonds 4 teaspoons lemon zest ⅓ cup finely chopped italian parsley Salt and freshly ground pepper to taste
Bring 3 quarts of water to a rolling boil, add the salt, when the water returns to the boil add the beans. Boil the beans for 6- 10 minutes until they are just tender, Drain the beans and refresh them under cold water and drain them again and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt the butter in a large deep skillet over medium heat. Add almonds; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper.