Method
Blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing the vegetables to retain their crispness and color.

Melt butter in a large saute pan or skillet over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans, almonds, and bacon (optional). Sauté for 3 - 4 minutes while stirring. Season with salt and pepper. Transfer to a warm serving platter or bowl for service.

Makes 6 - 8 servings

Chef Larry's Notes
Fresh green beans are also known as "haricot vert". Other vegetables such as snow peas, Chinese pea pods and yellow beans can also be prepared in this method.

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