This has been my go-to for making green beans for so many years…they seem to go with everything and most people like them! The lemon adds a nice citrusy zing! When I make the recipe using locally grown beans it’s pretty awesome!
Makes 8 – 10 Servings
2 – 2 ½ lbs. fresh green beans (Haricot Vert if you can)
Salt & freshly ground black pepper to taste
¼ lb. unsalted butter (2 oz.)
4 Tbsp. very finely chopped shallots
¼ cup finely chopped parsley
Juice of 1 lemon (I like to use Meyer lemons)
Garnish: 8 – 10 lemon wedges (1 per serving)
Bring a large pot of water to a boil; add the salt when the water boils.
Meanwhile, trim the stem end of the beans. Place the beans into the pot of boiling water and blanch the beans approximately 1 ½ to 3 minutes, or until they are tender but still crunchy. Remove the beans with a slotted spoon or a “spider” to a large bowl of ice-water and cool the beans until cold. Drain well, place on paper towels and set aside. Place a large serving platter in an 180F oven to warm.
In a large skillet, toss beans over medium heat to remove any excess moisture. Season with salt and pepper to taste; add half the butter and the shallots to the beans, cook stirring for a few minutes until the beans are hot. With tongs, remove the beans to the warm serving platter; pour the lemon juice into the hot skillet then immediately over the beans. Cut the remaining butter into bits; add to the beans along with the chopped parsley; toss on the platter; garnish with the lemon wedges.