Letters From Andy

Ingredients

• 2 T butter
• 1 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley, packed firmly
• 1 T minced fresh rosemary
• salt and pepper to taste
• 1 1/2 lbs shelling beans, fresh out of their shell
• 2 teaspoons melted butter
• 1 T lemon juice

Recipe Notes

Serves 4-6

Directions

Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve.