Haricots Verts with Lemon Brown Butter

1. 1

   Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.

2. 2

   Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes.

3. 3

   Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat.

4. 4

   Add beans and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.