Haricots Verts with Lemon Brown Butter

• 1/4 lb haricots verts or other thin green beans, trimmed
• 1 1/8 teaspoons salt
• 2 teaspoons unsalted butter
• 2 teaspoons fresh lemon juice

1. Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt 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 remaining 1/8 teaspoon salt and remove pan from heat.
4. Add beans and toss well.

haricots verts, salt, unsalted butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/haricots-verts-with-lemon-brown-butter-107364 (may not work)