This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.

Makes 4 servings

Kosher salt
8 ounces green and/or wax beans, trimmed
1/4 cup blanched whole almonds, coarsely chopped
3 tablespoons extra-virgin olive oil, plus more as needed
1 large shallot, minced
1 tablespoon fresh fl at-leaf parsley leaves, thinly sliced
1 lemon
Freshly ground black pepper

Bring a large pot of water to a rolling boil and salt it. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.

Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.

Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.

Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over, then cut the lemon into wedges for serving. Season with pepper and serve.

Excerpted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten and Genevieve Ko. Photographs Copyright © 2011 by John Kernick. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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