Lemon Tarragon Green Beans

1. 1

   In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender.

2. 2

   With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water.

3. 3

   Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.

4. 4

   Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste.

5. 5

   Serve beans garnished with tarragon sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.