Chicken Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until vivid and tender, then tossed in a bright, herbaceous pesto that comes together in minutes. The quick ice bath locks in that gorgeous green color and gives the spears a satisfying snap that holds up beautifully on the platter. A blender does all the heavy lifting for the pesto — fresh basil, parsley, garlic, lemon juice, and good olive oil blend into something silky and intensely flavorful. This is the kind of dish that looks like you spent way more effort than you actually did, which is always a win. It works equally well served at room temperature right away or chilled for up to an hour, making it a genuinely flexible option for entertaining or meal prep. Every single ingredient here is plant-based and naturally free from poultry, so there's no substitution gymnastics required — just clean, simple cooking that delivers serious flavor.
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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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