2 lbs. fresh green beans
Boiling salted water
4 tbsp. butter
1 c. finely chopped onion
3 oz. salted cashews
1/2 tsp. lemon juice
2 tbsp. chopped parsley
Salt and pepper to taste

Cut off ends of beans after rinsing. Cut only the ends that were attached to the vine, leaving the pointed ends intact. Place in a large saucepan of boiling salted water.

Cover and cook until tender-crisp, about 7-10 minutes. Drain and rinse immediately under cold water to stop cooking and retain the vibrant green color. They may be refrigerated overnight at this point.

Before serving, melt butter in a large skillet. Saute the onion until tender and slightly brown. Add the beans and cashews. Cook, stirring often just heated through. Stir in the lemon juice and parsley. Season with salt and pepper. Servings: 8.