Barley Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until just tender and vibrant green, then tossed in a bright, herbaceous pesto made entirely from scratch. The sauce comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing processed, nothing hidden, just clean whole ingredients you can feel good about. For anyone navigating grain sensitivities, store-bought pestos and dressings can be a minefield of unexpected additives, but every single component in this recipe is naturally free of barley and any grain-based fillers. The quick ice bath after blanching keeps the asparagus crisp and that gorgeous color locked in, so the finished dish looks as impressive as it tastes. A final drizzle of olive oil and a scatter of lemon zest pull everything together into something that feels genuinely restaurant-worthy. Serve it at room temperature as a stunning side or chill it for an hour and bring it to your next gathering — it holds up beautifully either way.
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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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