Ingredients:

  • 1 lb (450 g) Fresh Green Beans, washed and trimmed
  • Approx. 2 inches (5 cm) Water (for the pot)
  • 1 tsp (5 g) Kosher Salt or Coarse Sea Salt (added to the steaming water)
  • 4 cups (1 litre) Ice cubes
  • 4 cups (1 litre) Cold Water
  • 2 Tbsp (28 g) Unsalted Butter, cut into small cubes
  • ½ tsp Fresh Lemon Zest (finely grated)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Trim and Wash: Snap or slice off the stem end of each green bean. Give them a quick rinse, but do not dry them.
  2. Prepare the Steamer: Fill the saucepan with about 2 inches (5 cm) of water and add 1 teaspoon of salt. Bring the water to a rapid, rolling boil over high heat.
  3. Prepare the Ice Bath: While the water heats, fill a large mixing bowl with ice cubes and cold water. Set this right next to the stove, as timing is vital.
  4. Steam the Beans: Once the water is boiling vigorously, place the steamer basket containing the beans into the pot. Ensure the water level does not touch the bottom of the basket.
  5. Cover and Time: Cover the pot tightly. Reduce the heat slightly to maintain a consistent, vigorous steam. Set a timer for 5 minutes.
  6. Test for Doneness: After 5 minutes, carefully lift the lid and test one bean. You are aiming for al dente—tender but still crisp. If still too firm, continue steaming for 1–3 more minutes (total cooking time usually 6–8 minutes).
  7. The Great Shock: Immediately use tongs to transfer the beans from the steamer basket directly into the waiting ice bath. This stops the cooking process instantly and locks in the vibrant green color.
  8. Drain: Allow the beans to cool for about 1 minute in the ice water. Drain them thoroughly in a colander.
  9. Heat the Butter: Return the drained beans to the empty saucepan (or a separate serving bowl). Add the cubed unsalted butter.
  10. Toss and Season: Toss the beans over low heat until the butter is just melted and coats the beans. Remove from heat. Stir in the fresh lemon zest and lemon juice.
  11. Final Seasoning: Transfer to a serving dish. Season generously with flaky sea salt and freshly ground black pepper. Serve immediately.