Beef Free Basil-Pesto Asparagus Salad
Fresh, vibrant, and completely plant-forward, this asparagus salad is the kind of dish that makes people stop and ask for the recipe. Blanching the spears in salted boiling water and then shocking them in ice water keeps them brilliantly green and perfectly tender-crisp — 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 good olive oil, producing a sauce that's bright and herbaceous in a way no jarred version can match. Everything here is naturally free from any animal proteins beyond what you choose to add, so there's no need to scan labels or swap out ingredients — the recipe just works as written. A finishing drizzle of olive oil and a little extra lemon zest pull the whole platter together with a citrusy lift that keeps each bite feeling light and fresh. It works beautifully as a starter, a side alongside grilled fish or roasted vegetables, or even a light lunch on its own. Make it up to an hour ahead and refrigerate it — the pesto clings to the spears and the flavors only get better as they meld.
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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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