2 lbs. Haricot Vert
¼ lb. Unsalted Butter
½ cup finely minced shallots
1. In a non-stick sauté pan, melt the butter on high heat.
2. When the butter is melted and bubbling, add the shallots and cook until translucent.
3. Add the haricot vert and sauté on high heat for 6-8 minutes, continuously tossing them with tongs. They will turn a bright green color when cooked.