Green Beans with Almonds
4 Tbsp. (½ stick) butter
½ cup slivered almonds
4 cups fresh young tender snap beans
1 Tbsp. dry vermouth
½ tsp. finely crumbled dried rosemary (or 1 tsp. fresh)
Clean beans and leave whole, cutting off stem end and tail. Cook in water or broth to cover until just tender. Drain and dry a little by shaking in pan over heat. In the meantime, sauté almonds in butter until golden. Add beans to almonds in skillet, season with salt, pepper, and rosemary. Sprinkle with vermouth, stir gently, and serve at once.