This week’s L.A. Times Test Kitchen recipes
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All recipes that appear in the L.A. Times’ Food section are tested and perfected in our Test Kitchen before they’re deemed fit to print. (That means you don’t have to worry about a trial run before serving one of our recipes to company.) Rest assured, they should work the first time out of the gate. Here’s a look at this week’s recipes:
Chilled asparagus with vinaigrette and eggs mimosa
Steamed asparagus with brown butter sauce
The zucchini tea cake served at Huckleberry’s in Santa Monica
Want more? Check out our recipe collection at www.latimes.com/recipes -- and bookmark it. We’re constantly adding new dishes.
-- Rene Lynch
On Twitter @renelynch
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Kirk McKoy / Los Angeles Times
