Ramp Compound Butter

1. 1

   Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.

2. 2

   Blanch ramps in boiling water for approximately 30 seconds. Transfer ramps to the ice bath, leaving them to rest for one minute.

3. 3

   Drain ramps and wring out all excess liquid. Pat dry, then finely chop the ramp bulbs and leaves.

4. 4

   In a small bowl, combine ramps, butter, and lemon zest. Add salt and pepper to taste, adjusting amounts as you continue to blend the butter.

5. 5

   Spoon butter mixture onto a piece of parchment paper in a rough log formation. Roll parchment to gather butter into a firm log, twist the excess ends of the parchment, and place in a freezer bag. Compound butter may be stored up to 4 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.