Ramp Butter

Ingredients:

• 1 bunch ramps (4 oz), rinsed and trimmed
• 2 sticks unsalted butter, cut into cubes (8 oz)
• 1 teaspoon kosher salt

Directions:

1. Bring a medium pot of water to a boil. Fill a medium bowl halfway with ice water. Toss the ramps into the boiling water and cook 30 seconds to blanch. Using a slotted spoon and working quickly, dunk the ramps in the ice water to halt the cooking. Drain the ramps and then pat them dry.

2. In a food processor, pulse the ramps, butter, and salt until well combined, about 30 seconds. Divide the butter in half and place each blob on a sheet of plastic wrap. Wrap the butter in the plastic wrap, gently rolling and shaping the butter into a log, and twist the ends of the plastic. Place in a resealable plastic bag and freeze. Slice off rounds of butter as needed.