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haricots verts with lemon & parmesan

Serves 6–8
These elegant green beans make a perfect accompaniment to a picnic lunch or dinner.

  • 1 pound haricots verts, rinsed, with stem ends snapped off
  • Juice of 2 lemons (¼ cup)
  • 2 tablespoons olive oil
  • ¼ cup Parmesan cheese
  • Salt and pepper

In a wide skillet, bring 3 cups water to a rolling boil. Drop the beans into the water and remove the pan from the heat. Let the beans sit in the hot water for up to 2 minutes, then drain and rinse them under very cold water (or dunk them in a bath of ice water). Toss the beans with the other ingredients and keep refrigerated until ready to go.

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