Haricots Verts with Tarragon Butter

foodandstyle.com

Emma

I like to cook many different dishes from all over the world! And my greatest passion is the Japanese cuisine.

subheading: For the tarragon butter:

2 ½ tablespoons unsalted butter - at room temperature

1 ½ tablespoons finely chopped fresh tarragon

½ teaspoon sea salt

freshly ground black pepper to taste

subheading: For the haricots verts:

1 tablespoon sea salt (to boil the haricots verts)

1 ¼ lbs (565 g) haricots verts (or green beans) - stem ends trimmed and left whole

Directions at foodandstyle.com

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