1 pound haricots verts (thin French green beans) 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.