Alpha Gal Friendly Basil-Pesto Asparagus Salad
Bright, herby, and built entirely from plants, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The asparagus is blanched just long enough to turn vivid green and tender-crisp, then shocked in ice water to lock in that color and snap — a small step that makes a big visual difference on the plate. The real star is the blender pesto, made from fresh basil, parsley, garlic, lemon juice, and good olive oil, with zero dairy or animal-derived ingredients anywhere in the mix. For anyone managing alpha-gal syndrome, store-bought pestos and dressings can be a minefield of hidden mammalian additives, so making your own from scratch like this puts you fully in control. The lemon zest scattered over the top adds a little brightness that ties everything together beautifully. Serve it at room temperature right away or chill it for up to an hour — either way, it holds up well and travels easily to a gathering or cookout.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!