Clumps of wild spring onions have popped up in our yard the last few weeks. They shoot up about a foot or higher and resemble weeds, but smell like onions. I pulled some up Friday night and wasn't sure what to do with them. I asked Melissa for her thoughts, and she sent me the link to this enticing spring onion and asparagus soup. Since I was preparing a pre-race meal for John's 5-mile trail race, I applied the flavor-combo to pasta. I chopped up some of the onions and sautéed them with chopped asparagus. Then I tossed the mixture with gluten-free spaghetti. The next morning, the rest of the onions added flavor to a big post-race tomato & cheddar omelet. --Bec
