Trim haricot verts and peel carrot. Trim carrots to the same size as the beans. Heat a skillet and add oil. Saute the shallot for 1 minute. Add carrots and beans, saute 1 to 2 minutes more. Remove them from the skillet.
Trim white end of scallion and reserve for later use. Dip scallion greens in boiling water for 5 seconds. Tie bundles of beans and carrots with scallions
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