A flavorful lemon parsley butter recipe, delicious on hot cooked asparagus or broccoli, or spread on baked fish.
INGREDIENTS:

    * 1/2 cup butter, softened
    * 2 tablespoons fresh lemon juice
    * 1 teaspoon finely grated lemon zest
    * 2 teaspoons dried parsley flakes

PREPARATION:
In a mixing bowl with electric mixer, beat butter until light. Beat in lemon juice, just a drop or two at a time, until well blended. Blend in the parsley and lemon zest. Chill for at least 25 to 30 minutes before serving. Or put in the freezer for about 10 minutes. The butter should begin to firm but should be soft enough to shape. Put butter on a large piece of waxed paper and shape into a log about 5 inches in length. Wrap well with the waxed paper and chill until firm.
Store in an airtight container in refrigerator for about 2 weeks. Serve as a spread and flavoring for fish or cooked vegetables. Delicious on hot cooked asparagus or broccoli.