Ramps or wild leeks are only available for one week in early April every year. I was lucky to find them last weekend at the farmer's market. Although I've read about them almost 2 years ago I never had them until this week. After sauteing them in smaltz (rendered chicken fat) and making compound butter with them, I now understand why these are so beloved by professional and home cooks alike. They have a mellow sweetish garlicky flavor when blanched or lightly sauteed enhancing the taste of whatever you add them to. I especially love them with eggs, I don't know why.
ramp compound butter melting on top of beef steaks
To make compound butter, beat 2 sticks room temperature salted butter and ½ cup finely chopped ramps. You may add zest of half a lemon if desired. Shape into a log on a piece of parchment paper, twist ends, wrap in plastic wrap, and freeze until needed. If you have a silicone pan with 1-tablespoon wells, you can also use that to shape and store the compound butter. I used a 1-tablespoon ice cream scoop for uniformity and accuracy.
chopped ramps, 1-tablespoon ramp compound butter squares
scrambled egg cooked in half a tablespoon of ramp compound butter