2 sticks of unsalted butter, room temperature
Veggie Box ramps, white and green parts
1/2 tablespoon lemon juice
1 teaspoon lemon zest, grated finely
Kosher salt, to taste
Fresh ground black pepper

2 sticks of unsalted butter, room temperature 1/2 tablespoon lemon juice 1 teaspoon lemon zest, grated finely

Trim the root end and wash ramps very thoroughly. Chop up the ramps and saute them in a small bit of butter for a few minutes until cooked. Let them cool. In a food processor, add the ramps, salt, pepper, butter, lemon zest and juice. Process until they reach the texture you want. You can pack compound butter into air-tight containers or even ramekins and store them in the refrigerator for about a week. The traditional method is to roll the butter into logs,
either in parchment or plastic wrap, so they can be chilled and sliced. You can freeze the rolls for months and just slice off what you need and re-wrap well.