1 lb. fresh green beans
4 tbsp. butter
1/2 c. minced onion
1/2 clove garlic, minced
1/4 c. minced celery
1/2 c. minced parsley
1 tsp. fresh rosemary or 1/4 tsp. dried rosemary
1/4 tsp. dried basil
3/4 tsp. salt

Trim ends from beans, then cut them diagonally into 2-inch pieces. Cook in 2 inches boiling water in a covered pan for 15-20 minutes or until tender. Drain and keep warm.

In the meantime, in a skillet melt butter and saute onion, garlic, and celery and cook for about 5 minutes. Add parsley, rosemary, basil, and salt; cover and simmer for 10 minutes.

Just before serving, toss the green beans with the herb-flavored butter. Serves 4.