Rosemary is huge in Spanish cooking and sometimes it turns up in unexpected places, like this side dish of string beans tossed with oil that's been perfumed with rosemary, garlic and lemon. Lemon-scented olive oil is available in many grocery stores now, but it can be pricey. If you're up for it, try my homemade version that follows this recipe. These are delicious at room temperature so they can be made a little ahead. That and the fact that there is no mayonnaise, makes them a lovely dish for a picnic or barbecue on a hot day.
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Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.