1 1/2 pounds slender organic haircot vert, trimmed
6 ounces organic carrots, peeled, cut into matchstick-size strips
1 1/2 tablespoons organic butter
2 tablespoons olive oil
salt and pepper

Cook green beans in large pot of boiling salted water until crisp-tender, about 3-4 minutes. Using slotted spoon or tongs, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)

Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.

Serves 8