Here’s a side dish that is easy to prepare and is packed full of flavor. The addition of the lemon zest and juice brightens up the dish. This is a perfect throwback side that will have your guests craving more.

1 lb. Haricot Vert

2 tablespoons unsalted butter

1/2 cup slivered almonds

1/2 Lemon, zested and juiced

Freshly ground black pepper

Kosher salt

Bring a stockpot of salted water to a boil. Add the haricot vert and boil for 3 minutes. Drain into a colander and add the haricot vert to a bowl of iced water to stop the cooking process. Drain again once cooled. In a large skillet, add the butter and melt. Add the almonds and toss in the butter for about 30 seconds. Add the drained haricot vert to the skillet and coat with the butter. Cook for an additional 2-3 minutes. Add freshly ground black pepper, (about 2 turns from the pepper mill), a pinch or 2 of the Kosher salt, the lemon zest and juice and plate immediately. Serves 4-5.

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