ASPARAGUS AND THYME BUTTER

2 stalks asparagus, bottoms trimmed

4 tablespoons (1/2 stick) butter, room temperature

Sprig of fresh thyme leaves

Fill a medium bowl with water and ice. Set aside.

Bring a small saucepan of water to a boil. Add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to chill. When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.

In a small bowl, combine the asparagus, butter and thyme. Mash gently with a fork until thoroughly mixed. Transfer to a serving container and chill until firm.

Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill. Once the butter is firm, it can be cut into pats.

Makes 1/3 cup.