Buttered Spring Vegetables

Cook beans in large saucepan of boiling water until crisp-tender, about 7 minutes. Remove beans with slotted spoon. Rinse under cold running water until cool; drain thoroughly.

Add carrots to boiling water; cook until crisp-tender, about 9 minutes. Rinse under cold running water until cool; drain thoroughly.

Melt butter in medium skillet over medium-low heat; add vegetables. Cook, shaking pan occasionally, until vegetables are heated through, about 4 minutes. Sprinkle with parsley; add salt and pepper to taste; cool to tepid.