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Haricots Verts (Thin French Green Beans) with Herb Butter

['5 tablespoons unsalted butter, softened', '3 tablespoons finely chopped shallots', '3 tablespoons finely chopped flat-leaf parsley', '2 teaspoons finely chopped tarragon', '1 1/2 teaspoons grated lemon zest', '1 tablespoon fresh lemon juice', '2 lb haricots verts or other green beans', 'trimmed']

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

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