The ramp season is short. So if you're lucky enough to find something at the local farmer's market or foraging, it's exciting to find delicious ways to enjoy this vegetable beyond the season. One way is to make a compound butter out of the ramp leaves. The process is simple and the ramp butter keeps in the fridge or freezer. When making ramp butter, be sure to use quality ingredients. European-style unsalted butter is a good choice because you can then control the salt content yourself. Use a good quality salt to flavor the butter. A nice kosher salt or flaky sea salt like Maldon are delicious options.
For an elegant gourmet experience, slices of ramp butter can be placed atop a perfectly cooked steak, tossed with pasta, or simply spread on warm, crusty bread.