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 lb. fresh green beans, ends trimmed
1/3 c. chopped fresh parsley

Melt 1/4 cup butter with oil in a small skillet. Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, the salt and pepper. Remove from heat. Cook beans uncovered in a large pot of water 5-7 minutes until crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat. You can make the shallot butter up to 5 days ahead.

Makes 15 servings.