Rinse the haricot vert under cold water to remove dirt and trim the ends with kitchen scissors.

Bring a large pot of salted water to a rolling boil over high heat.

Add the haricot vert to the boiling water and cook for 3 to 5 minutes until just tender but still crisp.

Drain the beans in a colander and immediately transfer them to a bowl of ice water to stop the cooking process.

In a skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.

Drain the haricot vert from the ice water and add them to the skillet, tossing gently to coat in the buttery garlic mixture.

Season with salt and freshly ground black pepper to taste and add lemon juice if desired.

Transfer the sautéed haricot vert to a serving dish and serve immediately while hot.