Green Beans with Lemon-Thyme Breadcrumbs

Ingredients

• 8 servings pepper black to taste
• 1.5 pound green beans fresh
• 1 teaspoon thyme leaves fresh
• 8 servings kosher salt 
• 1.5 tablespoon juice of lemon fresh
• 1  lemon zest 
• 0.5 cup slivered almonds toasted
• 5 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slotted spoon
• tongs

Directions

1. In a small skillet set over medium heat, melt 2 tablespoons of the butter.
2. Add the panko and toast, stirring constantly, for about 3 minutes until golden brown and crisp.
3. Remove from the heat and stir in the zest, thyme, and a pinch of salt. Set aside.Fill a large saucepan 2/3 full of water and bring it to a boil over high heat.
4. Add 1 tablespoon of salt.
5. Add the beans and cook for about 2 minutes, until bright green and still quite crisp. Meanwhile, fill a large bowl 2/3 full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water.
6. Let cool for 2 minutes, then drain throroughly and blot dry with paper towels. Set aside.In a 12-inch skillet set over medium-high heat, melt the remaining 3 tablespoons of butter, swirling to coat the pan.
7. Add the green beans and sauté, stirring constantly for about 3 minutes until the beans are are heated through and crisp-tender.
8. Add the lemon juice and almonds and saute for about 1 more minute. Season with salt and pepper to taste.
9. Transfer to a serving dish.
10. Sprinkle with the lemon-thyme breadcrumbs and serve.