Spring Vegetables with Whipped Lemon Butter
Made with
Pure Sea Salt with Charcoal
Pure Sea Salt with Charcoal
Whipping butter creates a light, fluffy texture which is ideal for dipping tender vegetables into. Radishes with leaves can sometimes look a little wilted; if this is the case with your bunch, simply refresh them in a bowl of iced water to keep the pink radishes crisp and turn the leaves perky.
We finish our whipped butter with Halen Môn’s inky black Charcoal salt for drama, but it would be wonderful finished with smoked salt or our Pure Sea Salt.
Ingredients
- For the whipped butter
- 150g unsalted butter, at room temperature
- Zest of an unwaxed lemon
- Pinch of Halen Môn Pure Sea Salt, plus extra for finishing
- 1/8 tsp Halen Môn Pure Sea Salt with Charcoal
- 1 bunch asparagus, tough ends trimmed
- 200g peas in their pods
- 1 bunch radishes with leaves
- Extra virgin olive oil, for drizzling
Method
- Start by heating up a griddle pan or your BBQ so that it’s blazing hot by the time you’re ready to cook your green vegetables.
- Tip the butter into a mixing bowl and add the lemon zest and pure sea salt. Use a whisk to whip the butter until doubled in volume and fluffy in texture, about 5 minutes. You may need to scrape down the whisk attachment once or twice during this time.
- Lay the asparagus and peas in pods in a large tray and drizzle a couple of glugs of olive oil. Use clean hands to rub the oil all over the vegetables, then season generously with salt. Transfer the vegetables to the griddle pan, leaving plenty of room around the vegetables for turning (you may need to grill them in two batches to allow enough space). Cook, without moving for 4 minutes before turning over onto the other side to grill until deep, smoky char marks form.
- Pat the radishes dry if you’ve plunged them into an ice bath and place on a large platter. Take a dessertspoonful of the whipped butter and gently spread onto the same platter before sprinkling the charcoal salt over the butter.
- Transfer the vegetables to the platter, and serve while the asparagus and peas are still warm. Swoop the vegetables through the butter to eat, pulling the pods through your teeth to eat to extract the peas (a bit like artichokes), before leaving the pods if you find them too tough to chew.
- Any extra butter is delicious on muffins, or alongside white fish.
