Yellow Wax Beans with Parsley Oil

Serves 6
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup packed parsley leaves, washed well and spun dry
1 Vidalia onion— sliced
1 1/4 pounds wax beans, trimmed

In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet add onions and sauté until translucent. Add more oil if neededCook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.