Wash the ramps well and trim off any roots or bruised leaves. Blanch ramps in boiling water for 30 seconds, then drain and shock with cold water to stop the cooking. Drain ramps again and squeeze out as much liquid as possible. It may help to bundle the ramps in a dish towel or paper towels to help absorb more liquid.

Finely mince your ramps using a sharp knife or food processor fitted with the chopping blade. Combine with softened butter and a big pinch of salt (if using unsalted butter). Mix well using a silicone spatula or wooden spoon, or combine the ingredients in the bowl of your stand mixer and mix using the paddle attachment until well blended.

Taste the mixture and add more salt if necessary. Portion your ramp butter into airtight reusable containers or roll and wrap it into logs with parchment paper and then store in a sealed zip-top bag. Ramp butter will last in the fridge for a few weeks or the freezer for up to six months.