Frosted Green Beans with Sesame

(recipe from The Philadelphia Inquirer newspaper)

4 1/4 cups green beans, trimmed
2 Tbsp. butter (I just used olive oil)
2 scallions, thinly sliced
1 Tbsp. sesame seeds
Strained juice and grated rind of 1/2 lemon
Olive oil, for drizzling
Salt and pepper

Cook the beans in salted, boiling water for 10 minutes.  Drain and set aside.

Melt the butter in a pan, add the scallions and cook over low heat, stirring occasionally, for about 5 minutes until softened.

Stir in the lemon juice and rind.  Add the beans, season with salt and pepper, and simmer for two minutes.

Meanwhile, dry-fry the sesame seeds, stirring frequently for about 1 minute until they give off their aroma.  Remove from heat.

Transfer the bean mixture to a warm serving dish, sprinkle with the sesame seeds, and drizzle with olive oil.  Mix well and serve.

(Delightful, tangy flavor!)