Sautéed Haricots Verts with Shallot, Butter and Lemon

By Sprig Originals ✓ · cooked up in Sprig

The French bean side that costs $13 at a bistro and takes twelve minutes at home. Thin haricots verts get blanched in aggressively salted water and shocked in ice so they stay squeaky and vivid green, then finished at the last minute in foaming butter with soft shallot, lemon zest and a squeeze of juice. Blanch ahead, sauté when the rest of dinner is nearly on the table.

Ingredients

• 1 lb haricots verts (thin French green beans), stem ends trimmed
• 3 tbsp kosher salt, for the blanching water
• 4 cups ice cubes

• 3 tbsp unsalted butter
• 1 medium shallot, minced
• 1 clove garlic, thinly sliced (optional)
• 1 lemon, zested and halved
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp flat-leaf parsley, finely chopped
• 1 pinch flaky sea salt, for serving

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot and add 3 tablespoons kosher salt — it should taste like seawater. While it heats, fill a large bowl with cold water and the ice.
2. Trim only the tough stem ends from the haricots verts; leave the tapered tips on. Keep them whole so they stay elegant on the plate.
3. Drop the beans into the boiling water all at once and cook, uncovered, for 2 to 3 minutes — start testing at 2 minutes. They should be bright green and bend without snapping but still have a distinct bite at the center.
4. Immediately transfer the beans to the ice bath with a spider or tongs and let them sit for 2 minutes, until fully cold. This locks in the color and stops the cooking. Drain well and spread on a clean kitchen towel; pat thoroughly dry. (You can hold them, wrapped in the towel, in the fridge for up to 24 hours.)
5. When you're 5 minutes from serving, melt the butter in a large skillet over medium heat until it foams. Add the shallot and the optional garlic and cook, stirring, for 60 to 90 seconds, until softened and fragrant but not browned.
6. Add the dry beans, 1/2 teaspoon kosher salt and the pepper. Toss and sauté over medium-high heat for 2 to 3 minutes, until the beans are heated through and a few are lightly blistered and glossy with butter.
7. Off the heat, add the lemon zest, a squeeze of about 2 teaspoons lemon juice, and the parsley. Toss for 15 seconds, taste, and adjust with more salt or lemon.
8. Pile onto a warm platter, scatter with flaky sea salt, and serve immediately — the beans lose their snap if they sit.

Chef's tips

Nutrition (per serving, estimated)

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