A quick stroll around the garden yields a harvest of garden alliums (left to right): Egyptian or walking onions, chives, and garlic chives. As the first things up and in abundance, I make frequent batches of green onion oil, a splash of which brightens our meals with its fresh, oniony bite.

Chop up the green onions coarsely and put them in a blender with 1/2 to 1 cup oil. A neutral tasting oil is best, here I used a milder olive oil.

Blend until just short of emulsified, still liquid and pourable. Too many onions will give a pesto-like consistency, which can be thinned with the addition of more oil.

To strain out the fibrous bits, pour into a fine meshed sieve and let drain. The less it’s blended, the more limpid the oil.

The green onion oil can be used most anywhere you would a finishing oil — soups, pastas and risottos —and is especially good over eggs. Store it in a covered jar refrigerated, it will keep about a week; let it come to room temperature before using. For a more indulgent version, mix it in with some rich, local pastured butter now in season — just the thing to adorn a simple plate of fresh asparagus.