Artificial Food Coloring Free Basil-Pesto Asparagus Salad
This vibrant asparagus salad is the kind of dish that looks like it came from a fancy restaurant but comes together with nothing more than fresh produce, good olive oil, and a blender. The pesto is made entirely from scratch — basil, parsley, garlic, lemon juice, and zest blended into a silky, brilliantly green sauce that coats every spear beautifully. Because everything here is whole, real food, you never have to squint at a label wondering whether a dye or synthetic color additive snuck into the mix. The quick blanch-and-ice-bath method keeps the asparagus tender-crisp and locks in that gorgeous natural color, so the plate looks stunning without any artificial help. A finishing drizzle of extra-virgin olive oil and a little extra lemon zest pull it all together with brightness and depth. It works equally well served at room temperature right away or chilled for up to an hour, making it a flexible option for entertaining or meal prep.
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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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