2lb of fresh green beans
2 tsp fresh tarragon
1/2 cup skin on sliced almonds (toasted)
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
Freshly ground black pepper and salt to taste
Fill a large pot with water, place over high heat and bring up to boil; add a table spoon of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and place them in an ice bath to stop them from cooking. Reserve the beans while you start the onions.
In a large skillet add the butter and olive oil and heat until the butter has melted. Add the onions and stirring frequently until the onions caramelize. Add the cooked cooled green beans and fresh, and stir well to combine. Season with salt and pepper, to taste and add the toasted almond to the top.