Romano Beans with Basil Butter

Makes 3 to 4 servings

3 tablespoons butter, at room temperature

1 garlic clove, minced

1 teaspoon minced shallots

10 fresh basil leaves, minced

- Kosher salt

1 pound Romano or other fresh flat green beans

- Small basil sprigs, for garnish

Put the butter in a small bowl, add the garlic, shallots and basil and mix thoroughly. Set aside.

Fill a large pot two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. Add the beans and cook until they are tender, about 5 to 7 minutes. Taste frequently after 5 minutes; the beans are done when their flavor blossoms and you can bite into them with little resistance.

Drain the beans and put them in a warm wide shallow serving bowl. Toss with the butter, garnish with basil sprigs and serve.