Recipe Details

Lemony Asparagus Spear Salad

Number of Servings: 4

Serving Size: 5 spears

A great way to enjoy asparagus.

Name: Amount:
lb asparagus spears, trimmed 1
basil pesto sauce 1 Tbsp
lemon juice 2 Tbsp
salt 0.25 tsp

Cover asparagus with water in a 12-inch skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp.


Immediately drain the asparagus in a colander and run under cold water to cool. Place the asparagus on paper towels to drain, then place on a serving platter. Top the asparagus with the pesto and roll the spears back and forth to coat completely.


Drizzle with lemon juice and sprinkle with salt. Flavors are at their peak if you serve this within 30 minutes. You can cook the asparagus ahead of time and refrigerate it, but wait until serving time to add the remaining ingredients.

Nutritional Information (per serving)
Calories 40
Calories from Fat 19
Total Fat 2g
Saturated Fat 1g
Cholesterol 1mg
Sodium 180mg
Potassium n/a
Carbohydrates 4g
Dietary Fiber 1g
Sugars 1g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable 1/2 Fat