Ingredients

4 cups (16 oz) green beans, trimmed

2 T unsalted butter

1 shallot, minced

1 garlic clove, minced

1 tsp lemon juice

1 T dry white wine

1 cup cherry tomatoes, halved

1 T tarragon chopped (I use dry)

To taste salt & pepper

Preparation

  1. Trim the stems from the beans; cook in boiling salted water for approx. 6-8 mins. until tender. Shock the beans in ice water and drain. Chill until needed.
  2. Heat the butter; add the shallot and garlic and cook 2 mins. Add the lemon juice and wine, and cook 1 min more or until almost dry.
  3. Add the beans; season and cook 2 mins.
  4. Add the cherry tomatoes and tarragon. Cook 2 mins or just long enough to heat the tomatoes.
  5. Season with salt and pepper. Serve immediately.