Gelatin Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until just tender and brilliant green, then tossed in a vibrant homemade pesto that comes together in minutes. The quick ice bath is the secret move — it locks in that gorgeous color and keeps the spears crisp rather than limp. Every element of the pesto is built from scratch: fragrant basil, bright parsley, raw garlic, good olive oil, and a hit of lemon juice and zest that makes the whole thing sing. Because everything is made from whole, straightforward ingredients, there's no need to scrutinize labels for hidden additives or thickeners that can sneak into store-bought sauces and dressings. The result is a salad that feels elegant enough for a dinner party but is genuinely easy to pull off on a weeknight. Serve it at room temperature for maximum flavor, or chill it for an hour and bring it out as a cool, refreshing side. Either way, it's the kind of dish that 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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