- 2 large shallots, sliced
- 1 tablespoon butter
- 1 pound haricots verts, trimmed
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
- Saute the shallot in butter until translucent, about 3 minutes. Add the haricots verts and saute until firm but cooked. Season with salt and pepper, to taste. Toss with the parsley.