|Organic Haricots Verts in Fresh Tarragon Butter|
|Written by Laura Klein|
1 cup dry organic white wine
Heat a heavy medium sauce pan over medium high heat. Add shallots and wine and reduce to a glaze. Cool completely.
Meanwhile bring a large pot of salted water to a boil. Prepare an ice- water bath (a bowl full of ice and water). When water has come to a rolling boil place tarragon in a strainer and blanch by fully submerging tarragon leaves in water for 15 seconds. Remove immediately and plunge strainer with tarragon leaves into the ice-water bath to chill.
Drain cold herbs and squeeze dry with hands. Use scissors to chop into small bits (using a knife can oxidize some herbs). Combine the pureed leaves with softened butter and reduction sauce. Season with a squeeze of lemon and salt to taste.
Bring a large pot of heavily salted water to a boil. Meanwhile prepare another ice-water bath in a large bowl. Boil beans until just tender about 3-4 minutes. Immediately drain beans and chill in the ice-water bath. Drain again and dry. Green beans can be prepared up to one day ahead at this point and be refrigerated until ready to use.
Heat 2-3 tablespoons of fresh tarragon butter, in a large sauté pan. When butter foams add green beans and toss in butter for 1 to 2 minutes until heated through. Season with salt and pepper to taste and serve immediately.