Ingredients:
- Sea salt, to taste
- 1 lb. romano beans, trimmed and cut on the diagonal into 2-inch pieces
- 2 Tbs. extra-virgin olive oil
- 1/2 lemon
- 1/4 cup almonds, toasted and roughly chopped
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the beans and boil until tender, about 3 minutes. Drain well and transfer to a bowl.
Drizzle the beans with olive oil. Squeeze the juice from the lemon half over the beans, and stir in the almonds and salt. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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