1 cup slivered almonds
1 teaspoon sweet paprika
1 teaspoon melted butter
1 teaspoon extra-virgin olive oil
1 tablespoon butter
1 tablespoon parsley, chopped
Preheat oven to 350F.
Blanch green beans and set aside. Toss almonds with paprika and 1 teaspoon melted butter, and spread on a baking sheet. Bake 7 minutes until golden.
Saut shallot in olive oil and 1 tablespoon butter for 2-3 minutes. Add blanched green beans. Remove from heat, add parsley and sprinkle with toasted nuts.