Food & Cooking Recipes Seasonal Recipes Spring Recipes Ramp Butter 3.0 (28) 1 Review Make a compound butter with this ephemeral green—and watch your favorite fat's flavor profile soar. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 12, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/2 cup Ramps are some of Martha's favorite seasonal vegetables. The foraged greens, which have an assertive, garlicky flavor and are members of the onion family, have a short window of availability, so you'll have to move fast when you see them at the farmers' market. One way to use up your bunch? Make a compound butter, using softened butter, finely chopped ramps (and their the leaves, too), salt, pepper, and lemon zest. Martha originally shared this recipe with us on the air a few years ago, but it's still one of our favorite things to make come ramp season; use your ramp butter on everything from crunchy bread to steak. Go ahead and make an extra batch for the freezer, so you can enjoy ramps all year long. 5 Ramp Recipes That Make the Most of Their Super-Short Season Ingredients ½ cup (1 stick) unsalted butter, room temperature 2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise ½ teaspoon lemon zest ¼ teaspoon coarse salt ⅛ teaspoon ground black pepper Directions Mix all ingredients: Mix all ingredients in a medium bowl until well combined. Wrap and twist ends to seal: 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. Rate it Print