2 compound butter recipes

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.