High Fructose Corn Syrup Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the royal treatment here — blanched until vivid green and just tender, then tossed in a bright, herbaceous pesto made entirely from scratch. The dressing is blended from fresh basil, parsley, garlic, lemon juice, and good olive oil, so every ingredient is something you can actually recognize and trust. That matters a lot when you're trying to avoid the sweeteners that sneak into so many bottled sauces and store-bought dressings — there's simply nothing here that doesn't belong. The quick ice bath after blanching locks in that gorgeous color and keeps the spears crisp rather than limp, which makes the whole platter look as good as it tastes. A final drizzle of olive oil and a little extra lemon zest pull everything together into something that feels genuinely restaurant-worthy. It works beautifully as a side dish or a light starter, and it holds up well chilled, making it a smart option for entertaining or meal prep.
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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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