Ingredients

• 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

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Instructions

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. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.