Steamed Snap Beans dressed with Herb Butter

Soften 1-2 tablespoons of butter. Mash in a little garlic and a generous amount of herbs, fresh, if you have them. I always include tarragon or mexican mint marigold, marjoram and some garlic, but may also add basil, oregano and or parsley. Set aside to allow flavors to blend.

Use a skillet. Add a scant 1/2 inch water and 1/4 of a finely chopped onion. Bring to boil over high heat and add 1 lb. trimmed young snap beans. Cook until tender crisp, about 3 minutes. If the water has not all evaporated by time beans are done, pour off. Reduce heat to low and shake or toss beans to dry. Add the herbed butter to skillet and toss until butter is melted and beans are coated.