Ginger Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the star treatment here, blanched until vivid and tender, then tossed in a bright, herb-forward pesto that comes together in minutes. The sauce is built from fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — so every element earns its place on the plate. Avoiding ginger can feel tricky with store-bought dressings and sauces, which often sneak it in for a little heat or zing, but this recipe relies entirely on whole, recognizable ingredients you control from start to finish. The quick ice bath after blanching keeps the spears beautifully green and crisp, making the final dish as gorgeous to look at as it is to eat. A finishing drizzle of olive oil and a little extra lemon zest pull everything together with a pop of citrus that feels genuinely fresh. It works equally well served right away at room temperature or chilled for up to an hour, so it's a flexible option for entertaining or a weeknight side.

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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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