Up to a day in advance, bring a large pot of water to a boil.

Place a large sieve (strainer) in the sink and prepare a large bowl of ice water.

When water is rapidly boiling add 1 teaspoon salt and green beans. Return water to a boil and cook for 3-4 minutes or until crisp-tender. Don't overcook.

Drain beans well through sieve, then immediately plunge into ice water. Swish beans with your hands for 10 seconds. Drain well and spread out on a clean kitchen towel, removing any remaining ice. Pat with towel to dry then wrap in several thicknesses of paper towel and place in a zippered plastic bag.

For the panko crumbs, melt butter until bubbly in a small sauté pan. Add garlic and stir for 30 seconds then add panko crumbs and sesame seeds and sea salt. Cook, stirring continuously for 2-3 minutes or until golden. Remove from heat and add lemon zest and herbs. Stir to combine and set aside. The panko crumbs can be prepared several hours ahead of time. Wait until just before serving to add the fresh herbs and lemon zest.

Just before serving, melt the last tablespoon of butter in a large saute pan. Allow butter to get foamy and golden.. Watch carefully so butter doesn't burn. Add lemon juice and green beans and toss gently until beans are hot, about 2-3 minutes. Transfer to a serving platter. Add lemon zest and fresh herbs to panko crumbs and sprinkle over the beans.