454 g green beans

1/4 cup (60 ml) butter

The juice of 1/2 lemon

1/3 cup (75 ml) sliced almonds, toasted

Salt

In a vegetable steamer, steam the beans until they are cooked al dente. Rinse immediately under cold water to set the color. Drain. In a skillet, sauté the beans in the butter until warm throughout. Drizzle with the lemon juice. Sprinkle with almonds and season with salt.

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