Asparagus trimmings, particularly the fibrous ends, can be challenging to utilize effectively. Typically, I slice these ends into very thin discs, measuring about 5mm or less, followed by boiling, pureeing, and straining them through a sieve. This method, often used in dishes like green goddess salad dressing and asparagus soup, still produces a significant amount of fibrous waste. However, there is a creative solution: asparagus-butt butter. This innovative recipe transforms these tough scraps into a rich compound butter that enhances the flavor of grilled or sautéed asparagus spears, as well as a variety of dishes like eggs, bread, and gnocchi. The short fibers caramelize in the butter, turning what was once considered a problem into a delightful centerpiece of the meal.

This approach not only repurposes an unwanted byproduct but also amplifies the natural flavor of the asparagus. The resulting butter is decadently rich and flavorful, challenging conventional expectations. Although the strong plant fibers remain intact rather than being filtered out, they can caramelize effectively if the asparagus ends are sliced thinly enough to avoid tough, stringy pieces. I enjoy pairing this rustic butter with grilled asparagus spears, which I prepare in a skillet. For an extra treat, consider frying an egg in the same butter and serving it atop the asparagus.

To make asparagus-butt butter, gather the following ingredients:

• 1 bunch of asparagus
• Sea salt, to taste
• Optional herb sprigs (parsley, coriander, thyme)
• Salted or unsalted butter, equal in weight to the blanched asparagus ends
• 1 garlic clove, peeled (optional)

Start by washing the asparagus. Place the spears on a cutting board, aligning the tips at one end. Finely chop the tough ends of the stems into discs thinner than 5mm, continuing until you reach the more tender parts of the spears (save the tips for another use).

Next, prepare an ice bath and bring a small pot of water to a rolling boil. Add salt to the water, then introduce the sliced asparagus ends, boiling them for 90 to 120 seconds. If you have fresh herbs available, add a few sprigs during the last 10 seconds of boiling. After draining the asparagus, quickly transfer it to the ice bath to cool and refresh.

Once the blanched asparagus ends have cooled, drain them again and place them on a clean towel to dry. Weigh the asparagus and herbs (if using), then combine them in a food processor with an equal weight of butter (or more if you desire a larger batch) and the optional garlic clove. Blend until you achieve a smooth, green puree, and then incorporate a generous pinch of flaky sea salt to taste. Store the mixture in a sealed container in the refrigerator for up to two days, or freeze it for up to three months.