In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archives.
This plate is green. Very green. So you should smoosh a healthy dose of aioli onto each asparagus spear and artichoke wedge. It's just the right thing to do.
Get the recipe: Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli