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Spring Lettuce Salad with Roasted Asparagus

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(64 people have added this recipe to their favorites.)

The rolling hills surrounding Lexington, Kentucky—some of the country’s most expensive rural real estate—are used primarily for Thoroughbred grazing. “But outside that 15-mile ring are great farms,” says Amber Huffman, the Jackson family’s private chef. She features farmers’ market lettuces here, which get warmed by roasted asparagus.

Pairing Suggestion

Few wines pair well with asparagus, but Sauvignon Blanc is an exception—the variety’s grassy, herbal notes complement asparagus’s strong flavor (asparagus tends to make reds taste very bitter). Kendall-Jackson’s 2006 Vintner’s Reserve Sauvignon, with its fresh citrusy fruit, is a great partner for this springtime salad.

Spring Lettuce Salad with Roasted Asparagus

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Spring Lettuce Salad with Roasted Asparagus

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Spring Lettuce Salad with Roasted Asparagus

Posted by: MARKJFIELD on April 6, 2008

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This salad was EXCELLENT!  I did substitute dubliner cheese for the parmesan and added roasted red onions, which added another dimension to the overall flavor, which I highly recommend.  I simply sliced and roasted the onions for about 10 minutes before adding the asparagus to the roasting sheet.

Posted by: JAYNEBB5 on April 3, 2008

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