3 bunches broccolini, trimmed (500 g)
500 g green beans, trimmed
¼ cup flaked almonds, lightly toasted
Saffron butter sauce
½ cup white wine
1 eschalot, peeled, thinly sliced
pinch saffron threads
½ cup thickened cream
50 g butter, chopped
1 tsp lemon juice
Salt and ground white pepper, to taste
- To make saffron butter sauce, place wine, eschalot and saffron in a small saucepan. Bring to boil. Gently boil until reduced to 2 tbsp. Add cream. Gently boil for about 5 to 7 minutes, or until slightly thickened. Whisk in butter and juice. Remove from heat. Season with salt and pepper. Cover to keep warm.
- Meanwhile, bring a large saucepan of lightly salted water to boil. Add broccolini and beans. Cook for about 3 to 5 minutes, or until just tender. Drain.
- Serve broccolini and beans drizzled with butter sauce. Sprinkle with almonds.