Green Beans with Lemon and Parsley

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1/2 lb green beans (you could substitute haricot verts), trimmed
1 tsp fresh lemon juice
1/2 tsp evoo
1 tsp finely chopped fresh flat-leafed parsley leaves
1/2 tsp lemon zest


Trim green beans if using.  Blanch green beans in a large pot of boiling salted water until crisp-tender, about 2-3 minutes.  Drain in a colander and toss into an ice bath to shock the green beans and stop the cooking process.

Toss beans in a bowl with lemon juice, evoo, parsley and lemon zest.  Season with s&p to taste.