SPRING ASPARAGUS WITH KARENGO BUTTER, LEMON & MINT

SERVES 4 / PREPARATION 15 MINUTES / COOKING 10 MINUTES

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.

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

Chop butter into cubes and soften in a warm place (do not allow to melt). Rehydrate the seaweed in water; dry off on a paper towel and chop finely.

Mix lemon zest into butter, then add the seaweed, chilli flakes and salt. Place onto a piece of plastic wrap and form into a tight sausage shape – it should be about 10cm long. Tie both ends to seal. Set in the fridge for later.

Steam, grill or roast asparagus. Bring butter to room temperature and slice off a disc to serve on hot asparagus straight after cooking. Sprinkle with chopped mint.