February 24, 2012

Lemon Parmesan String Beans with Crispy Shallots

You never knew string beans could taste this good!

Makes 1 to 2 servings

1 small shallot, sliced thinly and evenly
2 handfuls stringbeans, ends trimmed, sliced at 45 degree angle
1 tablespoon butter
1 teaspoon fresh lemon juice
Lemon zest (grate yellow part of lemon skin with a cheese grater or Microplane)
Grated Parmesan cheese
Olive Oil
Fresh cracked pepper

Over medium heat, put enough olive oil in a pan to thinly coat the surface.  Once hot, add in shallots and a pinch of salt and sauté until shallots are browned and starting to crisp up.  Once crisp and golden brown, lift them out of the pan and press them in paper towels, set aside.  

Add string beans to the same hot pan, sprinkle with a pinch of salt and saute 1 to 2 minutes, then add in butter and stir until melted.   Transfer string beans to a bowl and mix  in the lemon juice, then the shallots.  Top with fresh grated parmesan cheese, lemon zest and fresh cracked pepper.