To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.
Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.
Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 12 to 14 minutes or until beans are tender. Drain beans, and stir in shallot. Transfer to a serving dish, and sprinkle with cheese.
Cooking Light Light Cooking for Two