Nutmeg Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and bursting with fresh flavor, 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 warming spices, no hidden seasonings, just clean and vibrant ingredients you can see and trust. Store-bought pesto and jarred sauces can be a minefield when you're avoiding certain spices, which is exactly why blending your own in under five minutes is such a win here. A final drizzle of olive oil and a little extra lemon zest over the top make it look like something you'd order at a nice restaurant. It works beautifully as a starter, a side alongside grilled proteins, or even a light lunch on its own.

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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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