Haricots Verts

Realized that I am a much bigger fan of Haricots Verts rather than any other green bean.  Wow what a difference.First I blanched the beans in some heavily salted water (or "Super salty" if you are Anne Burrell) Then I shocked the beans in salted ice water to stop the cooking process and keep the brilliant bright green color. (Made me feel all celebrity chef like) Then I sauteed some garlic cloves in olive oil until browned and aromatic and discarded them since the oil was now infused with their garlicky yumminess.   I sauteed some shallots until tender. I drained the beans until almost dry and added them to the oil and shallets and tossed them until hot and covered with oil.  I served them topped with browned panko crumbs and crumbled bacon.  Such a huge difference in these beans and your run of the mill, over processed, brownish mushy canned  green beans that are super unhealthy.  I don't think I can EVER go back. ...Well.....except for my moms green beans with crunchies at Thanksgiving. OR......maybe she can let me try my recipe out on the company this year???  Laters my peeps