RECIPE
© Brown W. Cannon III
Spring Lettuce Salad with Roasted Asparagus
- Contributed by Amber Huffman
- ACTIVE:
- TOTAL TIME: 25 MIN
-
SERVINGS:
6
The rolling hills surrounding Lexington, Kentuckysome of the country's most expensive rural real estateare 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.
- ACTIVE:
- TOTAL TIME: 25 MIN
-
SERVINGS:
6
- FAST
- HEALTHY
- VEGETARIAN
Ingredients
-
Ingredients
- 1 pound medium asparagus
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 10 ounces mixed spring lettuces
- One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
Directions
- Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
- In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
- In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
- From Pairing Kendall-Jackson Wines with Kentucky Cooking
- Published April 2008