Haricots verts with hazelnut lime butter

Clean the lime. Cut a few strips of the peel for garnish. Grate the rest of the skin and press the fruit.

Mix grate and juice, hazelnuts and pepper through the butter.

Spoon the butter on cling film and form a roll. Put this in the refrigerator until use (this can be done a day in advance).

Cook the haricots verts with salt al dente in 5-6 minutes. Drain them.

Cut the butter into slices and place them on the beans. Garnish with lemon strips.