Carrageenan Free Basil-Pesto Asparagus Salad
Bright, herby, and built entirely from whole ingredients, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The asparagus is blanched just until tender and vivid green, then shocked in ice water to lock in that gorgeous color and crisp bite. The homemade pesto — blended from fresh basil, parsley, garlic, lemon juice, and good olive oil — is where the real magic happens, coating every spear in a silky, aromatic sauce. Because everything is made from scratch, there's no need to scrutinize store-bought pesto labels for thickeners or stabilizers that can sneak into jarred versions. Carrageenan and other additives are a non-issue here since the ingredient list is refreshingly short and completely transparent. A final drizzle of olive oil and a scatter of lemon zest pull the whole plate together with a little brightness and richness. Serve it at room temperature as a stunning starter or chill it for an easy make-ahead side that holds up beautifully.
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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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