Haricots Verts (Thin French Green Beans) With Herb Butter

herb side thanksgiving vegetarian quick & easy green bean winter boil gourmet pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Melissa Roberts

8 servings

Source

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

Method

Stir together all ingredients except haricots verts with ¾ teaspoon salt and ¼ 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.

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.