Makes about 2 cups
1 lb. unsalted butter, softened
1/2 lb. ramps, minced
Freshly ground black pepper
In a stand mixer fitted with a paddle attachment, or the bowl of a food processor, cream butter until smooth. Add minced ramps and paddle (or pulse) until well incorporated. Season with salt and pepper. Set aside a small amount to use right away, and store the rest by transferring butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 1 week or frozen for up to 4 months.
Bonus round: Grill those ramps for 1-2 minutes before pulsing them to get a smokier, delightfully charred flavor.