Lemon Rosemary Green Beans
Lemon Rosemary Green Beans Preparation
In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well. Serves 8. Gourmet November 1992
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