Garlic Scape Compound Butter

In a large bowl, prepare an ice bath. In a pot of salted boiling water, blanch scapes until just tender, 1 to 2 minutes. Drain, then immediately plunge scapes into ice bath, stirring to chill rapidly. Drain scapes, transfer to a work surface, then mince finely along with the parsley.

In a medium mixing bowl, combine minced scapes with parsley, lemon juice, butter, and a large pinch of salt. Using a clean or gloved hand and/or a silicone spatula, mash until all ingredients are thoroughly and evenly incorporated into the butter. Season with additional salt, if needed.

Lay a sheet of plastic wrap on a work surface. Scrape compound butter onto the middle of the plastic wrap, patting it into a rough log shape, about 2 inches thick, as you roll the plastic around it. Holding the plastic by its ends, spin to twist the ends and tighten the butter into an even log, using your hands to gently give the butter an even cylindrical shape. Transfer to the refrigerator to chill until firm, about 30 minutes, before slicing into rounds and using as desired.