I used small, tender regular green beans. Only thing I'd do differently is use less butter.
Haricots Verts with Herb Butter
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Makes 8 servings
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed
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.
Melissa Roberts
Gourmet
November 2007
http://www.epicurious.com/recipes/food/views/240576
Haricots Verts with Herb Butter
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Makes 8 servings
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed
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.
Melissa Roberts
Gourmet
November 2007
http://www.epicurious.com/recipes/food/views/240576