Lupin Free Basil-Pesto Asparagus Salad
Bright, herby, and impossibly fresh, this asparagus salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The quick blanch-and-ice-bath method keeps the spears vivid green and perfectly tender-crisp, so every bite has that satisfying snap. The homemade pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil — no fillers, no flour-based thickeners, just clean, bold flavor from start to finish. That matters because store-bought pestos and pre-made dressings can sneak in unexpected legume-derived ingredients, whereas making it yourself from scratch puts you fully in control. The lemon zest scattered over the top at the end adds a little pop of brightness that ties everything together beautifully. It works equally well served right away at room temperature or chilled, making it a flexible option for entertaining or meal prep. Simple, stunning, and completely free of anything you didn't put in it yourself.
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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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