Green beans with hazelnuts and dill

Ingredients:

• 0.5 tbsp. whole hazelnuts
• 0.7 kg French green beans, stem ends trimmed
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh dill

Preparation:

1. Place the hazelnuts in a large frying pan (30 cm in diameter) and place over medium heat. Toast for 5-10 minutes, turning occasionally, until heated through. Transfer the hazelnuts to a clean kitchen towel, fold the towel, and rub the nuts to remove the skins. It's okay if some of the skins come off. Coarsely chop the hazelnuts and set aside. Wipe the pan dry with a kitchen towel.
2. Meanwhile, pour 4 liters of water into a large saucepan, add 1 tablespoon of salt, and bring to a boil. Add the green beans and cook for 5 minutes, until tender. Drain immediately and transfer the beans to a large bowl of ice water.
3. To serve, heat the butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the green beans, 2 teaspoons salt, and 1 teaspoon black pepper and cook for 3 minutes, stirring with tongs, until heated through. Remove from heat, stir in the dill and hazelnuts, and taste for salt. Serve the beans hot.