Green Beans with Almandine Crumbles

Lots of crumbles here - so hold onto the leftover ones and use them for your next meal - they are very yummy!  This is a nice way to dress up green beans.  The recipe calls for blanching the beans but I steamed them - either way they are delicious!  This came out of Food and Drink Magazine Early Summer 2011

1 to 2 kaiser or Italian rolls
1 tbsp finely chopped fresh parsley
1 tsp lemon zest
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil
1 large clove garlic, minced
1 cup sliced almonds
1/2 cup finely shredded Parmesan cheese
1 to 1 1/2 lbs thin French green beans or a mixture of ordinary green and yellow wax beans
1 to 2 tbsp butter

1. Make very coarse crumbs by finely dicing bread, including crusts, into scant 1/4 inch cubes; measure out 2 cups.  Toss bread crumbs with parsley, zest salt and pepper in a mixing bowl.
2. Heat oil with garlic in a large frying pan over medium to medium low heat until hot and fragrant.  Add bread mixture and almonds; cook, stirring very frequently for 10 to 12 minutes or until crumbs are crisp and almonds are golden.  Stir in cheese just until mixture is clumpy; cool in pan off heat.  (Store airtight if making ahead.)
3. Cut off stem end of each bean, but leave gracefully curved opposite end intact.  If beans are somewhat thick, french them by slicing each in half lengthwise.  (If making ahead, cover and refrigerate for up to a day.)
4. To serve, steam or boil beans in at least 1 inch water for 6 to 8 minutes or until tender crisp.  Drain; place back in warm pan and lightly toss with butter.   Turn into warmed serving dish; liberally sprinkle with crumbles.  Serve right away, passing additional crumbs.

Makes 6 to 8 servings