Haricort Verts with Brown Butter Sauce

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Ingredients

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

Preparation

Step 1

Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander.

Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remove pan from heat. Add beans, toss well, and season with salt and pepper.