Brown Butter Green Beans - salt

Method

• Heat large covered saucepot of water to boiling on high.
• Fill large bowl with ice and water.
• Add 1 teaspoon salt, then green beans, to boiling water.
• Cook, uncovered, 5 to 7 minutes or until crisp-tender.
• Drain and immediately transfer to bowl of ice water.
• When cool, drain again.
• Roll between paper towels to dry.
• Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days.
• If serving immediately, in same saucepot, melt butter on low.
• When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot.
• Add beans and cook 2 minutes or until glazed and heated through, tossing.
• Remove from heat; toss with tarragon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.