Wild Garlic "Butter"

How to prepare wild garlic "butter"

1. For the sauce, bring water to a boil in a small pot. When it boils, add the wild garlic and blanch for 1 minute. Remove and plunge quickly into cold water to stop the cooking and preserve the color. When the wild garlic has cooled, remove from water and drain well in your fist or in a kitchen towel.
2. In a small food processor or with an immersion blender, blend the wild garlic, a little salt, and the oil until you have a paste. Add the lovage, grind black pepper, then blend briefly, just until homogenized. Add the water and blend until it becomes a fine sauce that flows off a spoon. Taste for salt and transfer to a small jar.
   * the sauce can be prepared ahead and kept in the refrigerator; do the next step only when you'll serve the "butter", so the avocado doesn't oxidize
   ** for one avocado, only 3-4 tablespoons of sauce are used; all the sauce is enough for 2-3 avocados
3. In a food processor, put the avocado flesh and add 3-4 tablespoons of wild garlic sauce. Blend until you have a smooth cream. Taste for salt.
5. To serve, divide the cream onto 2-3 larger plates, place toasted bread alongside, then add a bunch of radishes, sliced and sprinkled with coarse salt (Maldon or fleur de sel). If you want the platter to be a more substantial main course, add canned fish on the toasted bread (I added mackerel this time), grilled halloumi, boiled eggs, or 2 strips of prosciutto each (for breakfast).

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