Oats Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until vivid green and tender, then tossed in a bright, herbaceous pesto made entirely from scratch. The sauce comes together in a blender with basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less. Every single ingredient in this dish is naturally grain-free, so there's no need to scrutinize labels or swap anything out; it just works as written. The quick ice-bath step keeps the spears beautifully crisp and locks in that gorgeous color, making this as visually impressive as it is delicious. A final drizzle of olive oil and a scatter of lemon zest pull everything together into something that feels genuinely restaurant-worthy. It's equally at home as a light lunch, a dinner party side, or a make-ahead dish served chilled straight from the fridge.
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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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