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It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most élite and elegant hotels and resorts. Next up, a sweet and tangy lobster salad from Tucson, Arizona's Miraval Resort.

"The method I use at Miraval for the asparagus is easy and results in attractive, fresh green curls," says executive chef Justin Macy. "Be sure to choose nice, fat asparagus spears so you have enough to peel. If you can only find the skinny spears, you can still make a version of this salad that will be delicious. Simply trim away the woody base of the asparagus and cut the spears at an angle into very thin slices."