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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. More Green Salads

Amber Huffman
April 2008

Gallery

© Brown W. Cannon III

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

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) and make a great partner for this springtime salad.

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