Haricots Verts with Herb Butter

By Shash

Ingredients

• By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot... more ›
• Ingredients
• 5 * 5 tablespoons unsalted butter, softened
• 3 * 3 tablespoons finely chopped shallots
• 3 * 3 tablespoons finely chopped flat-leaf parsley
• 2 * 2 teaspoons finely chopped tarragon
• 1 1/2 * 1 1/2 teaspoons grated lemon zest
• 1 * 1 tablespoon fresh lemon juice
• 2 * 2 lb haricots verts or other green beans, trimmed

Details

Servings 8

Preparation

Step 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.

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.

Cooks' notes: · 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.