haricots verts with lemon & parmesan
- 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.