I couldn’t believe it at Whole Foods yesterday when I saw these gorgeous spring onions, so even though I mentally had another dinner plan in place (grilled salmon, grilled asparagus), I had to grab them. We simply cut them down the middle with the root still attached to hold them in place, drizzled with olive oil and grilled them along with the asparagus. (Cut off the root just before serving.) So simple, so delicious.
However, if you want a far more inspired way to use these beauties, my friend Carolynn recently found herself with a bunch of large spring onions, or scallions. She did one better and asked her friend Chef Jonathan Waxman of Barbuto in NY what to do, and he gave her an inspired recipe for Smothered Green Onion Tacos. Look for spring onions in your green market this weekend, or check to see if they still have any at the Whole Foods on Third/Fairfax.