1. Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3-5 minutes. Drain, and pat dry. Transfer to a serving bowl.
2. Toss with oil, salt, and pepper. Tie into bundles using chives. Lay a chive on a work surface. Arrange 4-10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive, if desired.
