Capsaicin Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the full treatment here — blanched until vivid and just-tender, then shocked in ice water to lock in that gorgeous color before being tossed in a bright, herby pesto made entirely from scratch. The sauce comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil, resulting in something silky and deeply green that clings beautifully to every spear. For anyone avoiding capsaicin, this kind of dish can be surprisingly tricky to navigate since many store-bought pestos and dressings sneak in chili flakes or spiced oils — here, every single ingredient is straightforward and heat-free by design. The lemon zest scattered on top at the end adds a little pop of brightness that makes the whole platter feel restaurant-worthy without any extra effort. It works equally well served immediately at room temperature or chilled, making it a flexible option for entertaining or meal prep. Simple, elegant, and completely satisfying without a trace of heat.
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!