green beans with cazambola sauce

Just a few ingredients, one pot, and a terrific dish.  For 4 servings I use 12 oz. thin green beans (haricots verts), or asparagus, or a combo (I bet it would be good with broccoli too).  Set up a steamer basket in a large pot.  Bring water to boil and steam vegetables just until crisp-tender.  Carefully remove the steamer basket and vegetables; drain out the boiling water from the pan.  In the now empty pan, heat 1/4 c. heavy cream or creme fraiche over low heat.  Stir in 6 oz. Cazambola cheese (a mild, creamy blue cheese with the consistency of brie) and let melt.  Add back the vegetables and stir to coat.  Adjust seasoning to taste with salt and pepper.