In a kettle of boiling salted water boil the haricots verts for 4 to
6 minutes, or until they are crisp-tender, drain them, and plunge
them into a bowl of ice and cold water to stop the cooking. Drain the
beans again and pat them dry. The beans may be prepared up to this
point 1 day in advance and kept wrapped in dampened paper towels in a
plastic bag and chilled. Just before serving, in a large skillet melt
the butter over moderately high heat and in it toss the haricots
verts until they are heated through. Season the haricots verts with
salt and pepper.
