Ingredients
| 200g butter | |
| 10g dried karengo seaweed (we used Pacific Harvest) | |
| zest of 1 lemon | |
| ½ teaspoon chilli flakes | |
| 1 teaspoon salt | |
| 500g asparagus | |
| few mint leaves, chopped |
This recipe makes enough karengo butter to have some spare stashed in the fridge for another day. The butter is also delicious used on new-season potatoes, stirred through pasta or spread on sourdough toast with poached eggs.
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Instructions
| 1. | Chop butter into cubes and soften in a warm place (do not allow to melt). |
| 2. | Rehydrate the seaweed in water; dry off on a paper towel and chop finely. |
| 3. | Mix lemon zest into butter, then add the seaweed, chilli flakes and salt. |
| 4. | Place onto a piece of plastic wrap and form into a tight sausage shape – it should be about 10cm long. |
| 5. | Tie both ends to seal. Set in the fridge for later. |
| 6. | Steam, grill or roast asparagus. |
| 7. | Bring butter to room temperature and slice off a disc to serve on hot asparagus straight after cooking. |
| 8. | Sprinkle with chopped mint. |
Recipes & food styling Chris Scott / Photography Sam Stewart
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