Asparagus Salad with Kaffir-Lime Curry and Peanuts
This salad is a tribute to Carmellini’s former boss, Gray Kunz. The combo of kaffir lime leaf and curry powder in the sauce is “classic Kunz circa the mid-’90s,” when they cooked together at Lespinasse in Manhattan. The tangy sauce is also terrific with soft-shell crabs or steamed white fish.
Spring Lettuce Salad with Roasted Asparagus
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.
Grilled-Chicken-and-Asparagus Salad with Parsley Pesto
Parsley, garlic, lemon juice, and oil—that’s all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You’ll be surprised how flavorful it is.
Asparagus Salad with Toasted Walnuts and Goat Cheese
This fresh salad is perfect for a light Spring lunch.
Shaved Asparagus Salad with Oranges and Pecorino
Shaved asparagus makes for a delicious twist on asparagus salad.
Asparagus Salad with Roasted Peppers and Goat Cheese
This light salad is great for lunch or dinner.
Grilled Asparagus Salad with Fried Eggs
Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.
Warm Asparagus Salad with Fava Beans & Fresh Ricotta
“All the things that are wonderful about spring are in this one dish,” says Amelia O’Reilly. She suggests substituting English peas, even frozen ones, for the fava beans if favas aren’t available or you don’t want to bother shelling them. “My mom buys favas and they just sit in the bag,” she says.
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