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.