1 lb thin green beans (trimmed)
1/4 cup red onion (chopped fine)
3 Tbsp butter
2 Tbsp parsley (chopped fine)
2 Tbsp fresh thyme leaves
2 Tbsp tarragon or basil (chopped fine)
2 Tbsp chives (chopped fine
Salt and pepper to taste
Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pad dry on a cloth or paper towel.
Heat the butter over medium-high heat in a large saute pan. Cook the onions until translucent, about 2 - 3 minutes.
Add the green beans and saute for 2 - 3 minutes, stirring often.
Add all of the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges. This serves 4.