Citric Acid Free Basil-Pesto Asparagus Salad
Bright, herby, and built around fresh produce, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The asparagus is blanched until just tender and vivid green, then shocked in ice water to lock in that gorgeous color and crisp bite. The homemade pesto leans on fresh basil, parsley, garlic, and good olive oil — no jarred shortcuts, no mystery additives, and no hidden ingredients that could sneak citric acid onto your plate. Lemon juice and zest bring the brightness you'd normally worry about sourcing safely, and here you're squeezing it fresh so you know exactly what's going in. Everything gets blended into a silky, vibrant sauce that coats every spear beautifully. It's equally good served right away at room temperature or chilled for an hour, making it a flexible option for weeknight dinners or a crowd-pleasing side at gatherings.
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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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