Eosinophilic Esophagitis Friendly Basil-Pesto Asparagus Salad
Bright, herby, and built entirely from fresh produce and good olive oil, this asparagus salad is the kind of dish that looks far more impressive than the effort it requires. The pesto comes together in a blender with basil, parsley, garlic, lemon juice, and a drizzle of extra-virgin olive oil — no nuts, no dairy, no grains anywhere in sight, which makes it genuinely safe for people managing eosinophilic esophagitis without any substitution gymnastics. A quick blanch and ice bath keeps the asparagus spears vivid green and perfectly tender, so every bite has that satisfying snap without being tough or stringy. The lemon zest scattered on top at the end adds a little brightness that ties the whole thing together beautifully. It works just as well served immediately at room temperature as it does chilled, making it an easy make-ahead option for lunches or gatherings. Clean, vibrant, and completely free of the common trigger ingredients that make so many sauces and salads off-limits — this one earns a permanent spot in the rotation.
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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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