Parsley and Garlic Scape Butter

Cut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Mash with 2 Tbs. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove.) Add a squeeze of lemon juice, a pinch of finely grated lemon zest, crunchy salt. Pack into a crock, cover and refrigerate. Dab onto peas, beans, steamed and baked potatoes, roasted tomatoes, etc. Spread creamy butter on sandwiches – or on radishes, the French way!