2 lbs fresh baby French green beans (haricot verts), trimmed
3 T unsalted butter
2 medium shallots, thinly sliced
1 cup heavy cream
Kosher salt and ground black pepper, to taste
Fill a large pot with water, salt it until it tastes like the ocean, then bring it to a boil over medium high heat. Drop the green beans into the boiling water and cook for 3 minutes. Quickly drain and then plunge them into an ice water bath to stop the cooking process.
Melt butter in a large sauté pan. Add shallots and sauté for 5 minutes until softened. Add cream and bring to a boil, cook until it has reduced and thickened slightly. Add green beans to the sauté pan to finish cooking about 5 – 10 minutes. Green beans should be very hot but still slightly crisp.
Salt and pepper to taste before serving.