Remember my love for all things butter and how we talked about Paula Deen being my hero? I thought it would be a good time to share with you a recipe for Italian Herb butter. I’ll be using it over either asparagus or broccoli tonight. The flavor won’t conflict with the Rosemary Chicken that we’re having tonight.
THIS is how to dress up boring vegetables. I’m always trying to come up with something BESIDES the regular cheese sauce or just plain ole butter.
Besides, it gives me an excuse to use my cute little butter crock!
Italian Herb Butter (from my Aunt Betty’s handwritten recipes)
1/2 cup softened, salted butter (1 stick)
1 TBSP chopped fresh basil
1 TBSP chopped fresh oregano
1 clove garlic, minced
In a small bowl, combine all ingredients. Pack into a butter crock or on waxed paper, shape into 1 x7 inch log. Chill or freeze. Roll butter log in chopped parsley, if desired, before slicing into patties.
* From the notes of Aunt Betty: This zesty spread is easy to prepare and works magic on the most humble of dishes. Butter may be frozen up to 6 months.