Emulsifier 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 almost no effort. The blanch-and-shock method keeps the spears vivid green and perfectly tender-crisp, so every bite has that satisfying snap. The homemade pesto is where the magic really happens — fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil blended into a silky, vibrant sauce with absolutely nothing extra hiding inside. That matters a lot when you're avoiding emulsifiers, because store-bought pestos and dressings are notorious for sneaking in additives like lecithin or polysorbates to hold everything together. Here, the olive oil does all the work naturally, and the result is a cleaner, brighter flavor anyway. A final drizzle of good olive oil and a little lemon zest over the top make it feel genuinely restaurant-worthy. Serve it right away at room temperature or chill it briefly — either way, it disappears fast.
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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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