Haricots Verts and Spring Onions

1. 1

   Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.

2. 2

   Cut the spring onions 1 inch above the bulb, leaving some green top still attached.

3. 3

   Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices).

4. 4

   Cut the onions lengthwise into 1/4-inch-thick wedges.

5. 5

   Heat two pans over medium-high heat for 2 minutes.

6. 6

   (In order to get nice color on the onions and preserve their beautiful shape, its best to cook them in two large pans so they are not crowded.)

7. 7

   Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down.

8. 8

   Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly.

9. 9

   Turn the onions, using tongs, and add the haricots verts.

10. 10

    Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine.

11. 11

    Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them.

12. 12

    Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.