Buttered Haricots Verts

• 1 pound haricots verts (thin French green beans, available at specialty produce markets and some supermarkets)
• 2 tablespoons unsalted butter

1. 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.
2. Drain the beans again and pat them dry.
3. 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.
4. 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.
5. Season the haricots verts with salt and pepper.

verts, unsalted butter

Taken from www.epicurious.com/recipes/food/views/buttered-haricots-verts-13563 (may not work)