Ingredients

• 1 lb butter – salted or unsalted
• Approximately 25-30 ramps – leaves and bulbs
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Clean and trim raw ramps
2. Bring pot of water to a boil; blanch ramps for 30 seconds
3. Drop them in cold water after and pat dry
4. Rough chop the ramps.
   A food processor will make the rest of the process much easier.
5. Add half the raps to the food process and pulse. Add the other half and pulse again.
6. Add butter a chunk at a time, pulsing after 2-3 chunks until all butter is incorporated.
7. Add lemon juice, salt and pepper and pulse some more
8. Remove mixture from food processor and pack into storage containers of your choice. I simply wrap a good amount in parchment paper and then store in freezer bag.

Ramp butter is excellent on toast or a grilled baguette. I also use ramp butter in scampi; simply add some white wine to the butter. A pat of ramp butter atop you favorite steak is especially delicious.

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