In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over med.

Add 1 pound trimmed green beans, season with salt/pepper.  Cover and cook, tossing from time to time until tender, 6-10 min.  Stir in 2 tbsp chopped hazelnuts, toasted, and 2 tbsp frsh parsley, and 1 tbsp lemon juice (fresh).