3 Tbsp butter, softened
1 finely shredded zest of lemon
1 clove garlic, finely chopped
1 lb. green beans, trimmed
Optional: For presentation, wrap equal amounts of beans, with a cucumber ribbon.
Put the butter, zest and garlic in a medium bowl and stir until well combined. Season with salt and pepper, cover, and chill in the refrigerator.
Meanwhile, bring a large saucepan of water to a boil, add a pinch of salt, and cook the beans for 2 to 3 minutes, until just tender. Drain and transfer to a serving dish. Dollop with the butter mixture. Toss and serve.