Spring is an amazing time at the vegetable stand. Everything is waking up after a long, cold winter, including Chef Emeril Lagasse! So today, we're going to the market and taking advantage of the season. We're winging it and having a Spring Fling! Recipes include Stuffed Artichokes; Salad of Warm White Asparagus, Baby Arugula, and Beefsteak Tomatoes with a Porcini Dressing; Fillet of Halibut served over Olive-Oil-Roasted Fingerlings, topped with Pea Shoots and Blood Oranges; and Assorted Berry Salad over Pound Cake.