I can’t tell you when the last time I cooked with green beans was. Maybe when I had it for Thanksgiving last year. Wow, which makes me then think that that holiday is only a couple months away. One of the reasons I love this dish is you can premake the herb butter and store it in the fridge for 2 weeks and in the freezer for about a month and a half. And then all you have to do is boil the water, add the beans, drain, and add the butter and almonds. Can you say super easy and quick. Maybe for a total of 15 minutes at most!
I love when a vegetable can speak for itself? How beautiful do these look? And then add some more fresh ingredients from the herb butter and some sautéed almonds.
I paired this with lasagna.