1 pound thin green beans, haricots verts
extra-virgin olive oil
kosher salt
black pepper
1 cup parmigiano-reggian; grated

1. Preheat the oven to 400 degrees F.

2. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.