- Yields: 4
- Preparation: 20 minutes
- In large pot of boiling, salted water, cook green beans for about 4 minutes or until tender-crisp. Immediately plunge into ice bath. Let stand for 5 minutes. Drain and dry well.
- Melt butter in large skillet set over medium heat; cook, swirling pan, until butter is fragrant, stops sizzling and is lightly browned.
- Add walnuts; cook for 3 to 5 minutes or until lightly toasted. Stir in lemon juice. Add green beans, sprinkle with salt and pepper. Toss for about 2 minutes or until heated through. Transfer to serving platter; sprinkle with cheese. Serve immediately.
- Substitute broccoli or cauliflower florets, or asparagus spears, for the green beans.