A classic and easy yet delicious bean persillade. The green beans are blanched to perfection then sautéed in butter with a mixture of garlic and parsley.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again then pat dry. Heat butter and vegetable oil in large skillet over medium-high heat. Add the persillade and cook for a couple of minutes. Add green beans and toss until heated through, about 5 minutes. Season with salt and pepper and serve hot.

A persillade is a mixture of finely chopped parsley and garlic.