Anti Inflammatory Basil-Pesto Asparagus Salad
Bright, herby, and built around some of the most powerfully protective ingredients in the kitchen, this asparagus salad is the kind of dish that makes eating well feel genuinely exciting. Fresh asparagus is blanched just until tender and vivid green, then shocked in ice water to lock in both color and crunch — a small step that makes a big visual and textural difference. The homemade pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and a generous pour of extra-virgin olive oil, all of which are celebrated for their role in supporting a low-inflammation lifestyle. That combination of polyphenol-rich olive oil, antioxidant-packed herbs, and allicin-loaded garlic is exactly what makes this recipe more than just a pretty plate. A final drizzle of olive oil and a scatter of lemon zest bring everything into sharp, citrusy focus. It works beautifully as a light lunch, a vibrant side dish, or even a make-ahead option since it holds well chilled for up to an hour.
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!