Ingredients

• 2 lb haricots verts, trimmed
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 Tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 1 tsp fresh orange juice

Instructions

1. Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
2. Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
3. Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.