Stem the green beans, while bringing a large pot of water to a boil. Preheat the oven to 450°. Salt the water, aiming for seawater saltiness. Parboil the beans for four minutes. Drain the bean, rinse with cold water, and spread out on a tea towel-lined rimmed baking sheet(s), then pat them (somewhat) dry.

Stir together the garlic, ginger, mustard, and olive oil. Transfer the beans to a bowl and toss them with the garlic paste. Replace the tea towel with parchment paper, and distribute the beans in a single level on the baking sheets. Roast for 5–10 minutes, until they begin to get brown blisters. Remove from oven.

If you’d like to serve them cold: Toss with vinegar and refrigerate.

When ready to serve, hot or cold: Toss with fresh minced herbs and, if desired, roasted almonds and nasturtium blossoms.