Low Sugar Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the star treatment here, blanched until just tender and brilliantly green, then tossed in a vibrant homemade pesto that comes together in minutes. The sauce is built entirely from basil, parsley, garlic, lemon juice, lemon zest, and good olive oil — nothing more, nothing less. That simplicity is exactly what makes this dish so satisfying for anyone keeping a close eye on what goes into their food, since store-bought pestos and dressings are notorious for sneaking in sweeteners you never asked for. Every ingredient in this recipe earns its place on flavor alone. The quick ice bath after blanching is a small but brilliant step that locks in that gorgeous color and keeps the spears crisp rather than limp. Serve it at room temperature right away or let it chill in the fridge for an hour — either way, it works beautifully as a light lunch, a dinner party side, or an impressive addition to a spread.

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Ingredients

4 servings

For the salad

1 lb fresh asparagus, woody ends snapped off
1 tsp salt, divided

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice (from about 1 lemon)
¼ tsp lemon zest
¼ tsp salt

For serving

1 tbsp extra-virgin olive oil, for drizzling (optional)
1 tsp lemon zest, for garnish (optional)

Instructions

1
Bring a large pot of water to a boil over high heat and stir in 3/4 tsp of the salt. Fill a large bowl with ice water and set it nearby.
2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears. Drain through a colander and immediately transfer to the ice water. Let sit for 5 minutes until fully chilled, then drain and pat dry with a clean towel.

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