Dairy Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and packed with fresh flavor, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The real star is the homemade pesto — blended from fresh basil, parsley, garlic, lemon juice, and good olive oil — which coats every spear in a vivid, aromatic sauce. Because the pesto skips cheese entirely and relies on quality olive oil for its richness, it's naturally free of dairy without any substitutions or compromises on taste. A quick blanch and ice bath keeps the asparagus brilliantly green and perfectly tender-crisp, so the texture is just as satisfying as the flavor. A final drizzle of olive oil and a scatter of lemon zest pull everything together into something that feels genuinely restaurant-worthy. Serve it at room temperature as a stunning side or chill it for an easy make-ahead option — either way, it disappears fast.

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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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