I only made half a pound of string beans, but definitely made all of the garlic butter because garlic. And butter. Yum! It made me think back to when I was a kid and we grew string beans in our backyard garden in Queens, way before urban gardening was a thing. There is nothing quite like fresh, sun-warmed veggies right out of the garden.
I love the little squeeze of lemon at the end… it really brightens up all of the flavors. The only sad thing is that the green beans don’t hold the garlic and parsley too well, so tonight I made the garlic butter with broccoli, which holds all of the flavor bits in its florets. The even better part is how quick this is to make, which is perfect for a night where I have meetings running late.