Low Iodine Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and impossibly fresh, this asparagus salad is the kind of dish that looks like it came from a restaurant but comes together with a blender and a pot of boiling water. The pesto is built entirely from basil, parsley, garlic, olive oil, and lemon — no cheese, no nuts, no iodine-heavy additions that can make traditional pesto a tricky call on a restricted diet. That clean ingredient list is exactly what makes this one such a reliable go-to. The asparagus gets a quick blanch and an ice bath, locking in that vivid green color and a perfectly tender-crisp bite before it ever meets the sauce. A generous spoon of the bright pesto coats every spear, and a little extra lemon zest on top keeps the whole thing tasting light and lively. It works beautifully served right away at room temperature or chilled, making it just as practical for a weeknight side as it is for a casual gathering spread.

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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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