1 teaspoon salt
1 pound green beans, stem ends snapped off
Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to the touch, drain in colander again and dry thoroughly with paper towels. Transfer beans to gallon-sized zipper-lock bag, seal, and refrigerate until ready to use, up to 3 days.
To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don?t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you?ve prepared as the beans blanch.