GREEN BEANS WITH LEMON-LAVENDAR
Haricort vert are the best green beans to use for this dish. Lacking those, select fresh skinniest possible full length green beans.
Yield: 6 servings
1½ pounds green beans
1 teaspoon salt
2 Tablespoons unsalted sweet butter
1 lemon, zested
1 Tablespoon fresh lavender blossoms, 1 ½ teaspoons dried (optional)
Few grinds black pepper
- Bring water and salt to a boil, then add the green beans and cook until desired doneness, about 6 to 8 minutes. Beans should be bright green in color and slightly crispy, not mushy.
- Drain beans, stir in butter, then toss with the lemon zest and the lavender, if using. Cover and keep warm until serving.