This recipe is from Feeding the Fire ($20; Artisan) by Joe Carroll and Nick Fauchald.
- 1 pound Chinese long beans, trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons melted butter
- ¼ cup chopped parsley
- Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. Spread an even layer of charcoal, about one or two coals deep, over the bottom of the grill.
- Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch the beans for 1 minute, then transfer to the ice bath. When they are cool, drain the beans.
- Put the beans on a rimmed baking sheet, drizzle with the olive oil, and toss until coated, then season with salt and pepper.
- Grill the beans, moving and turning them frequently with tongs, until crisp-tender and charred in spots, about 3 minutes.
- Transfer the beans to a serving bowl and drizzle with the warm butter. Sprinkle with the parsley and season to taste with salt and pepper. Toss and serve.
Adapted from Feeding the Fire, by Joe Carroll and Nick Fauchald.