Drizzled Lemon Sauce on Green Beans
2 lb. fresh green beans, trimmed
1 T. cornstarch
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese
6 eggs, lightly beaten
1/2 c. butter, cubed
1/4 c. lemon juice
2 tsp. fresh parsley
2 tsp chopped green onion
1. place the beans in a dutch oven and bring to a boil...cooking 8-10 minutes until crisp/tender
2. In a separate large saucepan, combine cornstarch, broth, and cheese until smooth. Cook and stir over medium high heat until thick and bubbly - then reduce heat and cook 2 minutes longer
3. Remove from heat and add a small amount of the broth mixture into the eggs...return this to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted.
4. Remove from the heat, and gently stir in the lemon juice, parsley and onion. Drain the beans and pour the sauce on top of the beans before serving.