Green Beans with Hazelnut-Lemon Butter

Since we're starting to see fresh green beans in the stores, I thought you might enjoy this easy treatment of them. This recipe is from Taste of Home magazine, and I've made it countless times. Last night, I even used the sauce for asparagus, and that was delicious, too!


GREEN BEANS WITH HAZELNUT-LEMON BUTTER

1 pound fresh green beans, cut
1/4 cup butter
1/2 cup toasted, chopped hazelnuts
1 tablespoon lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt

In a saucepan, cover beans with water; cover and cook until crisp-tender, about 15 minutes.

Meanwhile, in a small saucepan over medium-high heat, brown the butter. Add the hazelnuts, lemon juice, parsley, basil, and salt; heat through.

Drain beans; add the butter mixture and toss to coat. Serve immediately.


DONNA'S NOTES: I always steam my green beans. I substitute sliced almonds for the hazelnuts, just because that's what I always have on hand. I probably don't have to tell you by now that I don't use medium-high heat for much of anything; I just cook the butter longer on a low setting.