3 lbs. fresh green beans
Salt
1/4 lb. (1 stick) butter
2 tsp. lemon juice
1 c. salted cashews
Salt and pepper

Trim ends off beans. Bring a large pot of salted water to boil. Add beans, bring water back to a boil, and slowly boil the beans, uncovered, for 8-12 minutes, or until tender but still crunchy or firm to the bite. Immediately pour into colander and run under cold water for 3-4 minutes to stop the cooking. Remove to paper towels and dry. May be refrigerated covered overnight.

Before serving, bring to room temperature. Melt butter in large skillet or wok. Add beans, lemon juice, and cashews; cook over moderately high heat, stirring and tossing gently, until heated through. Season to taste with salt and pepper.