Spring into spring: 22 recipes from the L.A. Times Test Kitchen

Add fresh watercress to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite but they won’t lose their gorgeous green color. Recipe: Watercress and Stilton soup

A sprinkling of fresh seasonal herbs adds a light flavor to poached eggs. It works for breakfast, brunch -- and dinner. Click here for the recipe.  (Lawrence K. Ho / Los Angeles Times)

Eggs, poached to perfection, in a tarragon cream sauce. Click here for the recipe.  (Lawrence K. Ho / Los Angeles Times)

Is this coconut cake, with its tangy lemon filling, really the “ultimate?” You’ll have to decide. One thing is for sure: These layers really stack up. Click here for the recipe.  (Lawrence K. Ho / Los Angeles Times)

[Adding some freshly chopped dill to the shredded lettuce and using chewy olive bread is an easy way to inject some flair into that popular favorite, the egg salad sandwich. Click here for the recipe.  (Ricardo DeAratanha / Los Angeles Times)

We like this recipe for asparagus and ham frittata because you can make it ahead of time: It has to cool to room temperature before serving. Click here for the recipe.  (Gary Friedman / Los Angeles Times)

Here’s one way to enjoy your vegetables: with bacon. Click here for the recipe for braised turnip greens.  (Anne Cusack / Los Angeles Times)