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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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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