Name: Spring Pea Compound Butter with Shallot and Lemon
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes about 1 1/2 cups
Ingredients: 1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed; 1 teaspoon kosher salt, plus more; 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided; 1 medium shallot, finely chopped (about 1/4 cup); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon finely grated lemon zest

Toast with peabutter on a hexagonal slate.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This creamy compound butter is packed with bright spring flavor. Spread it on toast, stir into pasta, or slather on grilled lamb chops for the springiest meal ever.

Recipe notes

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