1 1/2 pounds green beans, trimmed
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; saut� until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
Makes 6 servings.