1. To blanch the beans, bring a pot of water to a boil and add a large pinch of salt. Blanch the green beans until crisp yet tender, 2 to 3 minutes. Shock them in an ice bath until cold, and then allow to drain in a colander.

2. Heat a heavy, wide pan over medium heat, and add the butter. Add the peeled pearl onions, and cook, stirring occasionally, until golden brown and tender.

3. Add the green beans and sauté until they are heated through. Stir in the parsley, and season with salt and pepper to taste.

4. Transfer to a platter, and top with the toasted walnuts.

Note:

The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.