Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.
Blanch ramps in boiling water for approximately 30 seconds. Transfer ramps to the ice bath, leaving them to rest for one minute.
Drain ramps and wring out all excess liquid. Pat dry, then finely chop the ramp bulbs and leaves.
In a small bowl, combine ramps, butter, and lemon zest. Add salt and pepper to taste, adjusting amounts as you continue to blend the butter.
Spoon butter mixture onto a piece of parchment paper in a rough log formation. Roll parchment to gather butter into a firm log, twist the excess ends of the parchment, and place in a freezer bag. Compound butter may be stored up to 4 months in the freezer.