As referenced in an earlier posting (re the right wine for a dinner I am serving tomorrow), I am making a rather lavish dinner from the Babbo cookbook. One of the things I wanted to do was to make little bundles of haricots verts, tied together with scallion or some other 'stringy' vegetable. In doing a trial run yesterday I tried to blanch the scallion greens a few seconds, refresh them, and then use them to tie together some blanched haricots verts, but the scallion would either tear or just would not get tight enough (or look quite right). Is this the right method? Am I using the wrong tying device or technique? Any tips would be appreciated.