Sauteed Haricots Verts and Morels with Scallions

1. 1

   Fill a large bowl with ice water.

2. 2

   In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes.

3. 3

   Drain the beans and let cool in the ice bath; drain and pat dry.

4. 4

   In a large skillet, melt the butter in the olive oil.

5. 5

   Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute.

6. 6

   Add the morels and season with salt and pepper.

7. 7

   Cook over moderately high heat, stirring occasionally, until softened, 5 minutes.

8. 8

   Add the haricots verts and cook, tossing, until hot, about 3 minutes.

9. 9

   Fold in the chervil and season with salt and pepper.

10. 10

    Transfer the beans and morels to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.