Lemon Dijon Green Beans Almondine

Directions

1. Clean and remove ends from green beans.  Cut in half to make 1 1/-  to 2-inch bite-sized pieces.
2. Place beans in a steamer basket and steam for approximately 5 minutes. Or alternatively, blanch beans in 1 inch of boiling water in a pot and cook with a lid on for 5 minutes.
3. While cooking, whisk together lemon juice, Dijon mustard, dill, and garlic powder in a bowl.
4. Remove green beans from steamer or pot.  They should be crisp-tender.  Plunge in cold water to stop the cooking process and retain their bright green color.  Allow to drain in a colander until they are almost dry. You can pat them with a clean towel to remove excess moisture.
5. Heat a saute pan, add oil.  When the oil is hot, add green beans and allow to brown a bit, stirring occasionally.  Beans should have some browned spots but still be firm.  About halfway through add the slivered almonds and allow to brown.  Keep an eye on the almonds to make sure they don't burn.
6. As soon as you can smell the almonds browning, remove the pan from the heat. Add butter. When melted add lemon Dijon mixture and stir to combine all.
7. Transfer to serving dish.  Serve hot.