RECIPE

Spring Lettuce Salad with Roasted Asparagus

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 6

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.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 pound medium asparagus
    2. 1/3 cup plus 1 tablespoon extra-virgin olive oil
    3. 1/2 teaspoon finely grated lemon zest
    4. Kosher salt and freshly ground pepper
    5. 1 1/2 tablespoons fresh lemon juice
    6. 1 tablespoon Dijon mustard
    7. 10 ounces mixed spring lettuces
    8. One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Directions

  1. 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.
  2. 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.
  3. 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.