Name: Haricots Verts (Thin French Green Beans) With Herb Butter
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
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

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

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.

Recipe information

Total Time
30 min
Yield
8 servings

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

Preparation

Step 1
Stir together all ingredients except haricots verts with ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl until combined well.
Step 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.
Do Ahead
Step 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.