Green Beans w/ Lemon and Parmesan

From Cooking Thin – Kathleen Daelemans, via Gina Johnson

1 pound green beans, trimmed

2 t extra virgin olive oil

Sea salt and freshly ground pepper

1-2 T fresh lemon juice

1 oz Parmesan cheese

Bring 8 cups of salted water to a boil.  Add green beans and cook to desired degree of doneness, 6-8 mn.  Strain beans and place back in pot.  Drizzle olive oil over beans and stir to coat.  Season with salt and pepper; stir once more.  Taste and adjust seasonings.  Gradually add lemon juice to your liking.  Adjust seasonings.  Divide beans among serving plates.  Hold block of Parmesan over each plate and gently drag vegetable peeler over it, letter paper-thin cheese curls fall where they may, 3 to 5 per serving.