- 2 pounds green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice, or to taste
- 2 tablespoons finely chopped fresh tarragon leaves, or to taste
- Garnish: tarragon sprigs
- In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.
- Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.