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Categories:Viewed: 173 - Published at: 2 years ago
Ingredients
- 1 pound haricots verts or other thin green beans, trimmed
- Kosher salt
- 3 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper
Method
- Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander.
- Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes.
- Stir in lemon juice and remove pan from heat.
- Add beans, toss well, and season with salt and pepper.
