A matter of taste: Spring onions

SPRING onions (aka 'syboes' in Scotland and 'scallions' elsewhere) are available throughout the year, but the youngest and most tender onions are to be found now. Part of the same family as garlic, leeks, shallots and chives, spring onions are simply white onions harvested at a young age.

They are a good source of vitamins B and C, folate and fibre, and are relatively high in flavonoids, an antioxidant that is thought to protect against cancer and heart disease.

They can be eaten raw or cooked by steaming, grilling or stir-frying and combine well with fish, cheese and egg dishes, where their more pungent relatives might overpower delicate flavours.

Spring onion and asparagus soup

1kg waxy new potatoes; 2 bunches (about 250g) spring onions; 1 bunch (about 250g) asparagus; half a glass white wine; 1 litre vegetable stock; 2 sprigs thyme

Scrape the potatoes to remove the papery skins and slice thinly. Wash and trim the spring onions and asparagus, thinly slice the spring onions and cut the asparagus into two-inch pieces. Put all the ingredients into a pot and simmer gently until the potatoes are just tender (ten minutes or less). Season to taste.