Green Beans with Almonds and Thyme
2 lbs of green beans, trimmed
1/4 cup butter
1 Tbsp Dijon mustard
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes.
Drain the beans and transfer them to a large bowl of ice water, cooling them completely. Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator. Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme , the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.