The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.

8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces  (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper

 

In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.

 

Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.