Bring a large pot of salted water to a boil. Fill a large bowl halfway with ice and pour enough cold water over it to just cover the ice.
Working in batches if necessary, drop in the green beans and cook them for 4 Minutes, or until they have turned bright green and are just beginning to cook. The blanching time may vary based on how thick or thin your green beans are.
Strain or drain the beans from the water and quickly submerge them into the ice water. Let them chill until cooled. Remove them from the bowl and pat dry.
Cook and Season
In a sauté pan over medium-high heat, heat the olive oil.
Add in the green beans and cook for 5 Minutes, or until the green beans are hot throughout and cooked, but still crisp-tender.
Add in the orange zest and the minced tarragon and cook for 1 Minute. Season with salt and pepper, and serve.