Celery Free Basil-Pesto Asparagus Salad
This vibrant asparagus salad is the kind of dish that looks like it came from a fancy bistro but comes together with a blender and a pot of boiling water. The star is a silky homemade pesto built from fresh basil, parsley, garlic, lemon juice, and good olive oil — bright, herby, and completely free of any hidden celery or celery-derived ingredients that can sneak into store-bought sauces and dressings. The asparagus gets a quick blanch and an ice bath, locking in that gorgeous green color and keeping the spears perfectly tender-crisp. Every component here is straightforward and clean, so you know exactly what's going into the bowl. A finishing drizzle of olive oil and a little extra lemon zest pull the whole thing together with a fresh, citrusy lift. It works beautifully as a light lunch, a dinner party starter, or a make-ahead side that holds up well in the fridge for up to an hour before serving.
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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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