Haricots Verts (Thin French Green Beans) with Herb Butter
Crisp-tender French green beans tossed in a flavorful herb butter made with shallots, parsley, tarragon, and bright lemon zest. This elegant side dish perfectly combines fresh vegetables with aromatic herbs.
Ingredients
- •5 tablespoons unsalted butter, softened
- •3 tablespoons finely chopped shallots
- •3 tablespoons finely chopped flat-leaf parsley
- •2 teaspoons finely chopped tarragon
- •1½ teaspoons grated lemon zest
- •1 tablespoon fresh lemon juice
- •2 lb haricots verts or other green beans
- •trimmed
Cooking Instructions
- 1.
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
5 min
- 2.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
10 min
- 3.
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
