1 Green Beans
1 Extra Virgin Olive Oil
1/4 Salt
1 Fresh Lemon Juice
1/2 Fresh Lemon Zest


Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
Drain and pat dry.
Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest.
Serve beans sprinkled with remaining zest.