Easter Greens: Truffled Almond Green Beans

Technically I did 2 different "green" sides, the almond green beans and then my favorite quickly sauteed collards with garlic which I've already done here. I love green beans, especially when they're in season in the spring because they really don't need much and you don't need to mess with the integrity at all. But this being a holiday I wanted them kicked up a little from just freshly steamed, or with a simple vinaigrette, so when I saw this recipe from Simply Recipes I couldn't resist, with my own little tweaks of course.

We also had 1 egg that didn't hard boil enough to be deviled, almost soft boiled. So instead of discarding an otherwise perfectly good egg we decided to incorporate it, as it is Easter after all and the pretty white and yellow added color as well as creaminess to the dish.

Truffled Almond Green Beans
2 lb fresh green beans
2 Tbl butter
1 Tbl olive oil
1 Tbl mustard- the original recipe calls for Dijon but we used Horseradish which was just fine
1/2 Tbl tarragon- silly me forgot the original recipe called for thyme, but the tarragon was tasty
1/4 c. slivered almonds, lightly toasted
1/2 tsp truffle oil- just for the essence, totally ok to leave off
1. Blanch green beans for 2 minutes in boiling water and shock in an ice bath immediately afterwards. This will keep them nice and green with some crunch. In a skillet toast almost lightly, then remove to the side. Add butter and olive oil to the skillet, melt and stir to combine. Add mustard and tarragon, and then add in the beans and toss to combine.

2. When heated through, about 4-5 minutes, remove to serving dish and top with the toasted almonds and then lightly drizzle the truffle oil over.