This butter is very versatile; it's great for spring garlic toast, tossed with roasted asparagus, to fry morning eggs in, or just spread on bread. Spring garlic can be tricky to work with, since the garlic mellows relatively quickly, both in cooking or in the refrigerator. This butter is best used within a few days.
Ingredients:
1 stick (8 tbsp) unsalted butter, softened
2 tsp minced spring garlic, mixture of green and bulb
1/2 tsp lemon zest
1/2 tsp fresh thyme, finely chopped
1/2 tsp kosher salt, or to taste
Put butter, garlic, thyme, and lemon zest in a bowl, add a pinch of salt, and mash together with a fork. Allow to flavors to meld for 1 hour. If not using immediately, roll in a sheet of wax paper, twist the ends and refrigerate.
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