| 1 | Snap both ends off the beans and pull off any strings. |
| 2 | Cut large pole beans crosswise into 2-inch pieces. |
| 3 | Don"t cut smaller french haricots verts. |
| 4 | Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. |
| 5 | Set aside. |
| 6 | Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans. |
| 7 | The water will stop boiling when you add the beans. |
| 8 | After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. |
| 9 | This will take from 3 to 5 minutes depending on the size and age of the beans. |
| 10 | Remember that this is only a preliminary preparation so do not overcook the beans. |
| 11 | Drain the beans and place them immediately into the ice water. |
| 12 | Stir until cool, then drain. |
| 13 | Spread the beans on towels and pat dry. |
| 14 | Meanwhile, slice mushrooms thinly and set aside on a plate. |
| 15 | Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms. |
| 16 | If using dried tarragon, add it now. |
| 17 | Cook, stirring, about 5 minutes. |
| 18 | Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer. |
| 19 | Transfer to a serving platter and serve immediately. |
| 20 | Michael roberts, "prodigy guest chefs cookbook |
