In a medium sized bowl, add room temperature butter, lemon juice, and salt. Set aside.

Stack ramps on top of each other and roll up like a cigar.

Julienne the ramps with a sharp knife. Add to the bowl.

Mix with an electric mixer until well combined.

Put ramp butter in a clean jar and store in the refrigerator for up to 10 days, or you can freeze.

To freeze the ramp butter, lay out a sheet of waxed paper. Scrap ramp butter from bowl onto waxed paper and form into a log. Roll up securing both ends. Now wrap with a layer of plastic wrap. Label and freeze for up to one year.