Makes 4 servings. Difficulty
20 green beans, tender tips left on 1 bunch fresh chives 4 Tablespoons unsalted butter 1/4 cup slivered almonds, toasted 1 teaspoon fresh lemon juice Salt and freshly ground black pepper
In a dry skillet, toast slivered almonds over medium heat until lightly browned. Remove from heat and set aside.
Carefully blanch chives for 1 minute in salted boiling water. Drain and immediately submerge in a bowl of ice water to halt cooking process and preserve color.
Blanch green beans in salted boiling water. Drain and immediately plunge into a bowl of ice water. Pat green beans dry on paper towels.
Lay a few chives out on a work surface and place a bundle of 5 green beans in center. Tie chives around green beans and secure with a knot. Repeat with remaining green beans and chives. You should end up with 4 bundles.
Melt butter over a double boiler. Lay green bean bundles in melted butter and spoon butter over top to coat and reheat.
When beans are completely reheated (be careful not to over-cook), remove from butter and place on dinner plates. Drizzle a little lemon juice over each bundle, season with salt and freshly ground black pepper and sprinkle with toasted almonds.