Prepare the green beans by clipping off the stem end.
Melt the butter in a sauté pan on low heat. Squeeze the juice out
of two medium-size lemons. Strain the pulp and the seeds out of
the lemon juice. When butter is melted, carefully add the lemon
juice to the pan. Raise the temperature to medium and reduce until
the lemon juice and butter become a sauce. Do not brown the butter.
Place the clipped, fresh green beans in boiling water for two to
three minutes. Do not overcook. The green beans should remain crisp.
Strain the green beans and add to the sauce in the sauté pan. Toss
the green beans in the sauce and season with salt to taste.
Using fresh beans and keeping them crisp during the prep are
critical for this simple recipe to work.
Source: Minneapolis St. Paul magazine - From Buca di Beppo