Step 1

Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.

Step 2

Add green beans, stock and salt and pepper.

Step 3

Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.

Step 4

Remove lid, bring the liquid to a boil and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.

Step 5

Taste, adding more salt if needed! Serve immediately.