Celebrate Easter with a spring-fresh menu
Easter celebrates renewal. Consider a menu that symbolizes the same and highlights the season's freshest ingredients.
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Simple, rich( Anne Cusack / Los Angeles Times )
Welcome back, spring! For foodies, this means falling in love all over again with the season's bounty: Artichokes, asparagus, lemons, herbs, eggs and butter -- yes, butter -- and much more. One great way to show off these veggies? A rich, tart lemon aioli that pairs expecially well with plump, seasonal asparagus. Click here for the recipe from the L.A. Times' Test Kitchen.