1/2 c. butter
1 tbsp. olive oil
2/3 c. thinly sliced shallots or white part of scallions
1/2 tsp. each salt and pepper
3 lbs. fresh green beans, ends trimmed
1/3 c. chopped fresh parsley

1. Melt 1/4 cup butter with the oil in a small skillet. Add shallots and cook 7 to 9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, the salt and pepper. Remove from heat.

2. Cook green beans uncovered in a large pot of water 5 to 7 minutes until crisp tender. Drain well.

3. Add shallot butter and parsley. Toss to mix and coat. Makes 15 servings.