Turmeric Free Basil-Pesto Asparagus Salad
This vibrant salad is a celebration of fresh, green flavors — crisp-tender asparagus spears blanketed in a bright, herbaceous pesto that comes together in minutes. The blanch-and-shock method locks in that gorgeous color and gives the asparagus a satisfying snap, so every bite feels lively and fresh. The homemade pesto leans on basil, parsley, garlic, lemon juice, and good olive oil, which means you know exactly what's going in — no store-bought shortcuts with mystery spice blends to second-guess. For anyone navigating recipes where golden-hued spices tend to sneak into dressings and sauces, this one is naturally in the clear from the very first ingredient. A finishing drizzle of olive oil and a little extra lemon zest pull the whole dish together with a brightness that feels almost restaurant-worthy. It works beautifully as a starter, a side, or even a light lunch 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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