Green Beans Amandine

Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.

Melt butter in a large skillet over medium-low heat (see Tip). Add almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate. 

Increase heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, salt and pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.

Using tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.