Sauteed Haricots Verts and Morels with Scallions

• 1 1/2 lb. haricots verts
• 3 tbsp. unsalted butter
• 2 tbsp. extra-virgin olive oil
• 8 scallions
• 1/2 lb. fresh morels
• kosher salt
• Freshly ground pepper
• 1/2 c. chervil sprigs

1. Fill a large bowl with ice water.
2. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes.
3. Drain the beans and let cool in the ice bath; drain and pat dry.
4. In a large skillet, melt the butter in the olive oil.
5. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute.
6. Add the morels and season with salt and pepper.
7. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes.
8. Add the haricots verts and cook, tossing, until hot, about 3 minutes.
9. Fold in the chervil and season with salt and pepper.
10. Transfer the beans and morels to a platter and serve.
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haricots verts, unsalted butter, extravirgin olive oil, scallions, fresh morels, kosher salt, freshly ground pepper, chervil sprigs

Taken from www.delish.com/recipefinder/sauteed-haricots-verts-morels-scallions-recipe-fw0414 (may not work)