Ramp Butter

Ramp Butter
This a great recipe for making your own compound butter. It’s a tasty spread on bread or melted in pasta dishes.


• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground black pepper


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.
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