Ingredients

1 lb thin green beans, trimmed

1/4 cup red onion, chopped fine

3 tbsp butter

2 tbsp parsley, chopped fine

2 tbsp fresh thyme leaves

2 tbsp tarragon or basil, chopped fine

2 tbsp chives, chopped fine

salt and pepper to taste

lemon wedges

Preparation

  1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
  2. Heat the butter over medium-high heat in a large saute pan. Cook the onions until translucent, about 2-3 minutes. Add the green beans and saute for 2-3 minutes, stirring often.
  3. Add the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.