WAX BEANS WITH LEMON BUTTER
1 tablespoon coarse salt, plus more for seasoning
1 pint wax beans, stem ends trimmed
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon finely grated lemon zest (about 1 lemon) or 1 tsp chopped lemon balm
Freshly ground pepper
Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil.
Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.