2 lbs. green beans, trimmed & halved crosswise
3 tbsp. butter
1/2 c. toasted, skinned hazelnuts, coarsely chopped
6 lg. green onions (white part only), minced
2 tbsp. fresh lemon juice
Salt and pepper

Pour water into steamer to within 1 inch of rack. Place over high heat and bring to boil. Add beans. Cover and steam until crisp-tender. Rinse under cold water to stop cooking process.

Melt butter in large skillet over medium-low heat. Add nuts and onions and cook until nuts are aromatic, about 3 minutes. Increase heat to medium-high, add beans and stir until heated through. Sprinkle with lemon juice and add salt and pepper.

Makes 8 servings.