450 g fresh green beans
1 tablespoon olive oil
1 onion, sliced
1/4 cup toasted pecans
2 teaspoons finely chopped fresh rosemary or dried rosemary
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
salt

Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket, and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside. In a large pan, heat olive oil over medium heat. Add onions and cook, stirring constantly, about 3 minutes. Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately.