2 lbs. fresh green beans
4 tbsp. unsalted butter
1/2 c. minced scallion
Salt and white pepper
1 c. heavy cream
2 tbsp. chopped parsley
1 tbsp. fresh tarragon
1 tbsp. minced chives
Garnish: 1/2 c. to 1 c. ham, cubed and sauteed in 2 tbsp. butter

Remove tips from beans and cook in boiling salted water until almost tender, about 4 minutes. Drain immediately and run under cold water. Set aside. In skillet, melt butter. Add scallion and cook for 2 or 3 minutes until soft. Add beans. Coat them well with butter and season with salt and pepper. Add cream, raise the heat and cook for 3 to 5 minutes until the cream has been reduced to a thick glaze. Sprinkle with fresh herbs and simmer for 1 to 2 more minutes. Sprinkle with ham and serve. Serves 6.