Ramp's slender, glossy green leaves and crunchy bulbs are turned into this good-on-everything charred ramp butter with citrus-y coriander and Aleppo pepper.
Preheat a grill or grill pan to medium-high heat. Toss 1/2 lb [227 g] ramps with 2 Tbsp [30 ml] olive oil and a pinch of salt and black pepper. Grill, tossing often, until ramps are lightly charred, about 1 to 2 minutes. When cool enough to handle, finely mince.
In a small, dry frying pan over medium heat, toast 1 tsp coriander seeds until just fragrant, about 3 minutes. Remove from the heat and let cool before grinding to a power in a spice grinder or with a mortar and pestle.
In a food processor, combine 1 lb [455 g] butter, minced ramps, ground coriander, ¼ tsp Aleppo pepper, and lemon zest. Season with salt and pepper. Processed until well blended, 1-3 minutes, scraping down the sides of the bowl after each minute. The mixture should have a green color with flecks of ramps still visible.
Notes
Store, tightly wrapped, in the refrigerator for up to a week or in the freezer for up to 4 months.