Radishes with whipped herb butter

Next time you pop open a bottle of bubbly, rather than reaching for some cheese and crackers, try this refreshing and classically French starter to a meal. Radishes with whipped herb butter are an unexpected starter and unexpectedly satisfying. The crisp bitterness of a radish gains a richness when dipped into the butter...and of course when you sip between bites.

Radishes are best in spring or summer, but you can find them year-round. I just found some nice ones last night at the Union Square Greenmarket. I find it much more pleasant on Wednesday evenings than on the weekend. Radishes can be very gritty, so give them a good rinsing in cool water before serving.

For the butter:
1 stick of butter, at room temperature
a nice handful of flat-leaf parseley, chopped finely
1 lemon, zested and juiced
salt and freshly-cracked pepper

- In a medium-sized bowl whisp ingredients together, until smooth.
- Scrape into serving dish with a plastic spatula.

If you have some butter left over after all the radishes have gone, save for the next time you roast a chicken and need an herbed butter to evenly brown your bird.