Ramp Butter II

By CheeseDiva

Ingredients

• 2 pounds of butter, room temperature
• 8 ounces of cleaned, sliced ramps, sauteed in butter

Details

Servings 1
Adapted from thekitchencousins.com

Preparation

Step 1

The room temperature butter, sliced ramps and salt and pepper to taste – I just sprinkled in “enough” – go into a mixer bowl.

I used the paddle attachment to beat the mixture until it was smooth and creamy and blended well. Ooohh!! It’s beautiful!

I decided to make four 1/2 pound rolls to store in the freezer. I dug out four heavy duty wax paper bags that used to line cereal and cracker boxes. I repurpose these bags to store garden produce – carrots, beets, greens, etc. I thought that they just might work to shape and roll the butter. I cut off the bottom of each bag and pulled open the center seam to make a good sized flat sheet.

Then I carefully tucked the edge of the paper around and under the butter and shaped it into a roll. I continued to roll the paper and continuously shape the roll until I came to the end of the paper. I twisted the ends of the paper tightly and TaDa! I actually ended up with 5 rolls. I kept thinking that I would end up with 4 rolls from 2 pounds of butter each 1/2 pound but – duh! – I forgot about the added ramps.

[...] decided to use some of the Ramp Butter I had in the freezer for tonights asparagus. I used a large skillet with a lid to simmer the [...]