Buttered Haricots Verts

1. 1

   In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking.

2. 2

   Drain the beans again and pat them dry.

3. 3

   The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled.

4. 4

   Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through.

5. 5

   Season the haricots verts with salt and pepper.

* Per serving · 4 servings · Values may vary.