RECIPE

© Brown W. Cannon III

Spring Lettuce Salad with Roasted Asparagus

• Recipe by Amber Huffman

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.

• Fast
• Healthy
• Vegetarian

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.