Ramp Butter

Yield about 2/3 cup
RECIPE Ingredients
  • 8 tablespoons unsalted butter, softened
  • ¼ cup finely chopped Wild Ramps, leaves only
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon finely ground pepper
Recipe notes
Try this easy recipe for compound butter with wild ramps. Use it to flavor pasta, spread on biscuits, or to finish a steak. Will keep for a year in the freezer.
RECIPE Preparation
  1. In a small bowl, stir together butter, ramps, lemon zest, salt, and pepper until evenly mixed.  Place mixture in a large piece of cling film and roll into a log shape, twisting and securing the ends of the plastic. Chill until firm. Slice as needed.

Note: butter will keep for 2 weeks in the refrigerator, or up to 1 year wrapped well in the freezer.