Roasted Long Beans With Herb Butter

• 2 garlic cloves, peeled
• 3/4 cup butter, softened
• 1 tablespoon Dijon mustard
• 1/2 cup roughly chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 pounds yard-long beans (Chinese long beans) or regular green beans, ends trimmed
• Coarse sea salt (optional)

1. In a food processor, whirl garlic to finely chop. Add butter, mustard, parsley, lemon juice, kosher salt, and pepper; whirl until well blended. Transfer to a bowl.
2. Meanwhile, boil a quarter of beans at a time in a large pot of water until barely tender, about 3 minutes. Using tongs, immediately transfer beans to ice water and let cool, then transfer to a colander to drain.
3. Preheat broiler with 1 rack 5 to 6 in. from heat and another rack below it. Blot beans dry, then arrange lengthwise in 2 rimmed baking pans. Dot beans in each pan with about a quarter of butter.
4. Cook beans in oven 1 minute. Toss to coat with butter and switch positions of pans. Cook until top beans are blistered and speckled brown, 4 to 9 minutes. Remove top pan from oven, then broil second pan the same way.
5. Transfer beans to a platter and sprinkle with coarse sea salt. Serve with remaining butter if you like.
6. Make ahead: Prepare recipe through step 2; chill butter and beans airtight up to 1 day.
7. Note: Nutritional analysis is per serving.

garlic, butter, mustard, flatleaf parsley, lemon juice, kosher salt, freshly ground black pepper, yardlong beans, salt

Taken from www.myrecipes.com/recipe/roasted-long-beans-with-herb-butter (may not work)