Green Beans Almondine

Cook 2½ lb. green beans, preferably haricot verts, trimmed on the stovetop in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.

Melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add 1 cup (3.5 oz.) sliced almonds, preferably skin-on and 1 tsp Diamond Crystal or ½ tsp. Morton’s kosher salt and stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and 2 Tbsp. fresh lemon juice and stir to coat; cook just until warmed through.

Transfer green beans to a platter. Pour butter sauce and almonds over and garnish with lemon zest (if using). Do ahead: Green beans can be blanched 1 day ahead. Let dry, then transfer to an airtight container and chill.