Spice Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets a vibrant makeover here, blanched until just tender and brilliant green, then tossed in a silky homemade pesto that comes together in minutes. The dressing leans entirely on bright, herbaceous ingredients — basil, parsley, garlic, lemon juice, and good olive oil — so there's nothing sharp or fiery hiding in the mix. That makes it a genuinely satisfying option for anyone who needs to keep heat and pungent spice powders off the table without sacrificing bold flavor. The quick ice-bath step locks in that gorgeous color and gives the spears a satisfying snap that holds up beautifully whether you serve the salad warm, at room temperature, or chilled. A final drizzle of olive oil and a little extra lemon zest on top make it look like something you'd order at a nice restaurant, but the whole thing is surprisingly low-effort. It works as a light lunch on its own or as a showstopping side dish alongside grilled proteins or crusty bread.

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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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