This is an easy way to make fresh green beans with lots of flavor in very little time (assuming you make the herb butter the day before, which I did). Love the day before.
GREEN BEANS WITH HERB BUTTER
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
2 teaspoons grated lemon zest
3/4 teaspoon salt, plus more for boiling water
1/4 teaspoon pepper
2 lb. green beans, trimmed
1. Stir together all the herb butter ingredients in a large bowl until combined well.
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.
3. Toss with herb butter.
Cooks' notes: Herb butter can be made ahead and chilled, covered, for 3 days (or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, for 1 week). Green beans can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
|all the herb butter ingredients|
|herb butter mixed|
|herb butter shaped into a log and wrapped|