8 Servings 30 min Cook
5 Tbsp Butter
1 Tbsp Lemon Juice
3 Tbsp Parsley
3 Tbsp chopped Shallots
2 Tsp, leaves Tarragon
1 1/2 Tsp Lemon Zest
9 0 Grams Green Beans
Finely chop parsley, shallots and tarragon.
Set out butter and let soften.
Stir together all ingredients except beans with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain.
Toss with herb butter.
