10 Jaw-Dropping LA Spring-Vegetable DishesBy Lesley Balla | April 21, 2014 By Lesley Balla | April 21, 2014
There was a time when vegetables were a side dish or a sidekick to a big slab of protein, but those days are over. Now the city's most cutting-edge chefs are transforming all things spring - favas, asparagus, morels, rhubarb and foraged flowers - into sublime pieces of edible art that are stealing center stage from meat and fish. All of these dishes aren't vegetarian; some even use a slice of pork or a bit of fish as an accent flavor. Here are 10 boundary-pushing chefs showcasing their favorite spring produce in amazing ways right now.