Sautéed Haricots Verts and Morels with Scallions
Ingredients
- 1 1/2 pounds haricots verts, ends trimmed
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 scallions, white and light green parts only, thinly sliced crosswise
- 1/2 pound fresh morels—halved lengthwise, rinsed and dried
- Kosher salt
- Freshly ground pepper
- 1/2 cup chervil sprigs
Instructions
Sautéed Haricots Verts and Morels with Scallions serves 8 original recipe by Food & Wine.
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