2 pounds green beans, trimmed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons kosher salt
1/4 teaspoon pepper
2 Tablespoons unsalted butter
1/3 cup sliced almonds
Blanch Beans: Working in batches, cook the green beans in a stock pot of boiling, salted water until just crisp-tender, about 4 minutes per batch. Do not cover the pot. Drain well. Toss the warm beans in olive oil, garlic, salt and pepper. (This dish is served at room temperature.)
Toast Almonds: Melt the butter in a sauté pan. Add the almonds and cook until lightly toasted. Set aside.
Nectarines: Cut the nectarines in half and remove the stem and pit. Slice the nectarines in 1/4-inch slices from top to bottom and set aside.
Assembly: Right before ready to serve, add the nectarines to the bean mixture. Sprinkle with the toasted, sliced almonds and serve immediately.
Recipe created by Parties That Cook®