Avocado Butter

Ingredients:
1/4 ripe avocado, seeded
1 large shallot, small dice
3 tablespoons Italian flat leaf parsley, chopped
1/2 cup unsalted butter, room temperature
1 tablespoon lemon juice
1 teaspoon lemon zest
Kosher salt and freshly ground pepper
Parchment paper or plastic wrap

In a medium sized bowl, using the back of a fork, mash the avocado.  Mix together with the remaining ingredients and season to taste.  Tear off a square of either parchment or plastic wrap and place it on a flat surface.  Transfer the avocado butter to the lower half of the paper then slowly roll, pinching the edges as you roll so it resembles my brother Eric’s favorite childhood candy...a Tootsie-Roll.  Chill in the refrigerator for at least an hour prior to use.  A thin slice of Avocado Butter can be added to either the fish or the green beans near the end of their cooking process to add a nice punch of flavor.