Jani Shepherd/Gatherum Collectif
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Ingredients
Method
1.Bring a large pot of salted water to the boil and add the beans. Boil for approximately 5 mins or until just tender. Drain and cover to keep warm.
2.Put butter in a Tefal Reserve Collection Saute Pan 24cm and heat on medium-high heat until it foams, begins to brown and smell nutty. Don’t let it burn or it will taste bitter and you’re better to start again.
3.Quickly add the almonds followed by a good squeeze of lemon juice. Be careful, it will sizzle a bit. Swirl your Tefal Reserve Collection Saute Pan 24cm to combine the flavours for around 30 seconds and then pour over beans.
4.Serve immediately.
Note
- The high walls around the Tefal Reserve Collection sauté pan make tossing and sautéing beans and vegetables a breeze. -Try the buttery vinaigrette on steamed greens.
