Radish, Cricket Ramp Butter, Black Ant Salt

I’ve been enjoying radishes and butter for countless years, and I love to bugify all my favorite dishes - how can I successfully incorporate edible insects to them? When serving this dish in recent weeks to friends, many of them were unfamiliar with this classic French pairing; but really, what doesn’t taste better with butter 😅😊

Since spring is fast approaching, I’m happily eating through my stash of last year’s ramps, and made this ramp butter with the inclusion of cricket powder.  The formic acid in the black ant salt is the perfect foil for the unctuousness of the ramp butter to create a sublime taste of spring.

Hope this post finds you smiling, xox Chef Joseph Yoon