Herbed Hericots Verts
Kathy Yu
ingredients
- Kosher salt, to taste
- 2 lbs haricots verts, trimmed
- 2 TB butter
- 2 TB extra-virgin olive oil
- 1/3 c mixed chopped flat-leaf parsley, tarragon, chives, and chervil leaves
- Freshly ground black pepper, to taste
directions
- 1
Bring a large pot of salted water to a boil. Add haricots verts and cook until crisp-tender, 3–4 minutes. Using a slotted spoon, transfer haricots verts to a bowl of ice water to let chill. Drain and pat dry.
- 2
Heat butter and oil in a large skillet over medium heat. Add haricots verts and cook until tender, 2–3 minutes. Stir in herbs; season with salt and pepper. Transfer to a platter and serve promptly.
Source: Kathy Yu
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