© Paul Costello
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6 to 8

Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fresh morels. Dried morels can be used if fresh are unavailable by soaking 1 cup (1 ounce) of them in boiling water for about 20 minutes; drain them before sautéing. Slideshow: Green Bean Recipes

How to Make It

Step 1    

Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat dry.

Step 2    

In a large skillet, melt the butter in the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute. Add the morels and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes. Add the haricots verts and cook, tossing, until hot, about 3 minutes. Fold in the chervil and season with salt and pepper. Transfer the beans and morels to a platter and serve.

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