Bring a large pot of salted water to a boil. Add the green beans and cook until slightly tender but still crisp, 3 to 4 minutes. Remove from the heat, drain in a colander, rinse with cold running water to stop the cooking, and set aside.

In a sauté pan over medium heat, melt the butter until it begins to sizzle. Add the green beans and stir in the grated ginger and honey. Cook, stirring, for about 2 minutes. Transfer to serving plates and garnish with lemon zest.