Caesar Green Beans with Crispy Shallots

Make the crispy shallots…
0 Add 2 cups of a neutral oil into a small saucepan and heat to around 350°
2 While the oil is warming, thinly slice 3-4 large shallots and toss them in 1/3 cup of all purpose flour 
3 Loosen the shallots to separate them and shake the excess flour back into the bowl
4 Carefully drop the shallots into the hot oil and fry until golden brown and crisp 
5 Use a slotted spoon or spider to transfer the fried shallots onto a paper towel lined plate and sprinkle with salt
6 Set the shallots aside for now
Cook the green beans…
8 Bring a large pot of water to a boil and cook the green beans until just tender (about 5 minutes) and then drain and set aside
Make the Caesar sauce….
10 Place a skillet over medium heat and add 2 tablespoons of butter
11 When the butter has melted, add 2 cloves of finely minced garlic and cook for about 60 seconds stirring consistently
12 Add 1/2 cup of heavy cream, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and a few cracks of black pepper and warm to a simmer
Assemble…
14 As soon as the sauce begins to simmer, turn off the heat and add the cooked green beans into the sauce 
15 Add 1/3 cup of finely shredded parmesan and toss until all of the green beans are coated
16 Top with the crispy shallots and additional shredded parmesan 
17 Serve warm