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Easy Spring Green Bean Almondine with Crispy Shallots

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A quick and elegant side dish featuring snappy green beans, nutty toasted almonds, and incredibly crispy shallots. This recipe turns a classic into something special with minimal fuss, perfect for spring gatherings or a busy weeknight.

Ingredients

Scale
  • 1 lb (450g) fresh green beans (haricots verts preferred)
  • 2 large shallots
  • 3 tbsp (42g) unsalted butter, divided
  • 1/3 cup (45g) whole almonds, roughly chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp fine sea salt, plus more for blanching water
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep the Beans: Wash the green beans and trim the tough stem ends. Pat them dry.
  2. Blanch the Beans: Bring a large pot of generously salted water to a rolling boil. Add the green beans and cook for 2-3 minutes until bright green and tender-crisp.
  3. Shock the Beans: Prepare a large bowl of ice water. Immediately transfer the blanched beans to the ice bath for 2 minutes. Drain well and pat completely dry.
  4. Crisp the Shallots: Peel the shallots and slice crosswise into very thin rings. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallot rings in a single layer. Cook, stirring occasionally, for 5-7 minutes until deeply golden and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  5. Toast the Almonds: In the same skillet, add the remaining 1 tablespoon of butter. Add the roughly chopped almonds. Cook over medium heat, stirring constantly, for 2-3 minutes until fragrant and lightly toasted.
  6. Combine and Finish: Add the drained, dry green beans to the skillet with the toasted almonds. Toss to coat and cook for 1-2 minutes to heat through. Season with salt and pepper to taste.
  7. Final Touch: Remove from heat. Squeeze fresh lemon juice over the top and toss. Transfer to a serving platter, sprinkle with crispy shallots, and garnish with fresh parsley if using. Serve immediately.

Notes

Don’t skip the ice bath for the green beans—it locks in the bright green color and snappy texture. Slice shallots paper-thin for the best crispiness. Dry the beans thoroughly after shocking to prevent butter splatter. For a dairy-free version, use vegan butter or olive oil. The crispy shallots are best eaten the same day.

Nutrition

Keywords: green bean almondine, crispy shallots, spring side dish, easy vegetable recipe, green beans, almondine, quick side dish

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