Make your own compound butter using seasonal spring ramps for a delicious table spread.
- Yield: Makes 1/2 cup
Source: The Martha Stewart Show, April 2010
- 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.