Artificial Flavors Free Basil-Pesto Asparagus Salad
Fresh asparagus gets a vibrant upgrade here, blanched until just tender and brilliant green, then tossed in a silky homemade pesto that comes together in minutes. The pesto is built entirely from real, whole ingredients — fresh basil, parsley, garlic, lemon juice, and good extra-virgin olive oil — so there's zero guesswork about what's actually in your food. Store-bought pesto and dressings are notorious for sneaking in natural and artificial flavor additives, but blending your own means you control every single thing that goes into the bowl. The quick ice bath keeps the asparagus crisp and that gorgeous color locked in, making this as beautiful on the plate as it is satisfying to eat. A final drizzle of olive oil and a little extra lemon zest brighten everything up and give it that restaurant-worthy finish. It works equally well served right away at room temperature or chilled, making it a flexible option for weeknight dinners and make-ahead lunches alike.
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Learn more →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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