While Grilled Ramp Butter, isn’t actually a meal in and of itself, and it’s really simple, just two ingredients: grilled ramps processed with salted cultured butter, I think it’s the ultimate in decadent Spring condiments. This delicious butter is amazing on grainy toast with a poached egg, a slice of fancy cheese, a little ham, or, it’s the base for my amazing duck tartines. Keep this Grilled Ramp Butter in the fridge for a week or so and you’ll find it dangerously disappears. A tablespoon will slip into the spring peas you make as a side for dinner, a teaspoon will be on a late afternoon piece of toast with a sliver of good parm. A dallop will land in a cup of store-bought soup. This Grilled Ramp Butter is a special spring treat that helps make ramps season (one of my all-time favorite seasons) last just a little longer. Because, of course, if you haven’t eaten it all too quickly, Grilled Ramp Butter could also be squirreled away in the freezer.
- ½ pound ramps
- 3 ounces salted cultured butter
- ½ pound fresh ramps
- 3 ounces salted cultured butter
- Heat a lightly oiled grill pan to medium high. I like grapeseed oil for this, since it can handle a lot of heat.
- Trim the roots from the bulbs.
If the bulbs of the ramps are really large, you may consider separating them from the leaves and starting them earlier, or cooking them longer than the leaves. - Grill until the bulbs are softening and there are nice, dark marks on the ramps.
Remove from pan and let cool. - Food process with the butter until the butter is pesto-like appearance. You don't want it totally smooth.
- Slather on, well, anything you want to taste delicious. This butter is amazing on grainy toast with a poached egg, a slice of fancy cheese, a little ham, or, it's the base for my amazing duck tartines.
