Reviewed: Apr. 12, 2009

You can use half the butter and olive oil AND you can re-use pan you boiled beans in (for less clean up) by pouring in ice water directly into pot with (drained)beans and then removing beans to your serving plate and then returning beans and finishing saute'ing still in same pot. After s & p (a lot) these were very nice accompaniment to baked ham and scalloped potatoes.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Feb. 19, 2008

These were delicious! I added in only half a teaspoon of butter with the evoo. Aside from that I followed the recipe as is, except at the end I squeezed some lemon juice on rather than garnishing with them. Typically these would be eaten as a side dish but I ate these on top of baby spinach and grape tomatoes as a salad, no need for dressing. The rest of my family enjoyed these as well, will make these again.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

these were pretty sour. i'd use less lemon next time

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naachx3

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2007

These are awesome! I used in season fresh beans from my local farmers market. I make my asparagus similar to this recipe, except I never thought to add the fresh parsley and lemon zest. I will be using this from now on for the beans AND asparagus! thanks:)

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