Soy Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and built entirely from whole ingredients, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The asparagus gets a quick blanch and ice bath, locking in that vivid green color and a perfectly tender-crisp bite before it ever meets the dressing. The homemade pesto is where things really shine — fresh basil and parsley blitz together with garlic, lemon juice, and good olive oil into a sauce that's silky, fragrant, and completely free of the soy-based fillers or additives that sneak into so many store-bought versions. Every single ingredient here is clean and straightforward, so there's no label-reading anxiety, just cooking. A final drizzle of olive oil and a little extra lemon zest on top make it feel genuinely restaurant-worthy. Serve it at room temperature as a starter or chill it for an hour and bring it to your next gathering — either way, it disappears fast.

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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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