Brown Butter Green Beans

Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water.

Add 1 teaspoon salt, then green beans, to boiling water. Cook, uncovered, 5 to 7 minutes or until crisp-tender. Drain and immediately transfer to bowl of ice water. When cool, drain again. Roll between paper towels to dry. Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days.

If serving immediately, in same saucepot, melt butter on low. When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot. Add beans and cook 2 minutes or until glazed and heated through, tossing.

Remove from heat; toss with tarragon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.