Sauteed Green Beans with Garlic and Herbs

Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover andcook until beans are bright green and crisp, about 2 minutes. Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer. Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.