Buttered French beans with lemon juice and parsley

Add the beans to boiling salted water, return to a boil and blanch 10 to 15 minutes, until tender with the slightest hint of crunch.

Drain and toss in a hot dry pan to evaporate the moisture.

Season with salt and pepper, add butter and toss, add lemon juice and toss; repeat with more butter and lemon juice to taste.

Serve topped with parsley.