Ramp Butter Recipes

Steps:

• Bring a medium pot of salted water to a boil over high heat; prepare a large bowl of ice water. Add the ramps to the boiling water and stir to submerge. Let cook until wilted and dark green, about 1 minute. Immediately transfer to the ice water with tongs and swirl around until completely cooled. Drain and pat dry with paper towels.
• Roughly chop the ramps and transfer to a food processor (see Cook's Note). Pulse the ramps until they are finely chopped, about 8 pulses. Add the butter, lemon zest, 1 teaspoon salt and the crushed red pepper flakes if using. Process, scraping down the sides halfway through, until the butter is dark green and everything is well combined, about 2 minutes.
• There are several ways to store the ramp butter. You can transfer it to an airtight container and refrigerate it for up to 7 days. You can also transfer the butter to a piece of plastic wrap and roll it into a log, tying off the ends to fully enclose it. Freeze the log for up to 3 months, slicing off pats of butter and re-wrapping whenever you want some.

Steps:

• Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.

Steps:

• Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
• Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.