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<a href="http://www.latimes.com/features/food/la-fo-lemon-aioli,0,4469235.story" target="_blank">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.</a>

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.

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