Wild Garlic Arugula Butter

For the wild garlic arugula butter, rinse the wild garlic leaves and arugula leaves with cold water, spin dry and chop finely. Cream the butter, grate 1 tsp lime zest, squeeze the juice. Puree half of the wild garlic and arugula with the lime juice. Mix all ingredients together well.

Either use the wild garlic and arugula butter immediately or place in a piping bag, make decorative rosettes on a cutting board and place in the freezer. Once the rosettes are frozen, then transfer to a plastic box.

Preparation Tip:

Or you can simply form the wild garlic arugula butter into a roll, freeze it, and remove it one slice at a time as needed.

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