Haricots Verts With Lemon Brown Butter

• 1 pound haricots verts or other thin green beans, trimmed
• Kosher salt
• 3 tablespoons unsalted butter
• 3 tablespoons fresh lemon juice
• Freshly ground black pepper

1. Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander.
2. Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes.
3. Stir in lemon juice and remove pan from heat.
4. Add beans, toss well, and season with salt and pepper.

verts, kosher salt, unsalted butter, lemon juice, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/haricots-verts-with-lemon-brown-butter-recipe.html (may not work)