1 tablespoon olive oil
Salt & Pepper to taste
Diagonally halve the beans crosswise. Blanch beans in a 6-quart pot of boiling salted water, uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then
sautee beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.
To make rediculously tasty add 1 tablespoon butter (or more) just before serving.
Recipe courtesy Gourmet Magazine
Photo courtesy heathy sprouts