Chef John’s Nasturtium Butter
Ingredients:
1/2 cup nasturtium flower petals, washed and patted dry 
1 pinch salt 
1.4 cup unsalted butter, at room temperature
Instructions:
Smash flower petals with a pinch of salt in a mortar and pestle until a paste forms. 
Stir butter and smashed petals together in a bowl until well-combined. 
Place butter in the center of a piece of plastic wrap, wrap the butter, roll into a small log shape, and refrigerate until firm, at least 30 minutes. 
To serve, slice off a pat of nasturtium butter and let it slowly melt over grilled fish, chicken, or vegetables. 