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Crisp-tender cooked haricots
verts (thin French green beans) are tossed with a zesty lemon
butter and fresh parsley.
Green
Beans with Lemon
- 1 pound haricots verts
or regular green beans
- 2 tablespoons melted butter
1 to 2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
- Trim regular green beans
if using.
- In a large saucepan of
boiling salted water cook beans until crisp-tender (2 minutes
for haricots verts or 3 to 4 minutes for regular green beans)
and drain in a colander.
- In a bowl toss beans with
melted butter, lemon juice, parsley, lemon zest, and season with
salt and pepper.
Makes 8 servings.
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