1. Bring a large pot of water to a boil and add salt.
2. Place the green beans in the boiling water and cook for 3 to 5 minutes, until evenly bright green and tender yet still crisp.
3. Transfer the green beans to a bowl of ice water until completely cooled to stop the cooking and preserve the color.
4. To finish cooking the green beans, sauté in a skillet with butter, chopped shallot, a splash of water and season with kosher salt and pepper.
Bonus Tips: – Make ahead these ahead and finish when ready to serve – Store in the refrigerator for up to 5 days. – Rejuvenate wilted beans by cutting off the stem end and soaking in ice water for 30 minutes