Eggless Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the star treatment here, blanched until brilliantly green and tender, then tossed in a vibrant homemade pesto that comes together in minutes. The pesto itself is a blender situation — basil, parsley, garlic, lemon juice, zest, and a generous pour of extra-virgin olive oil blitzed into something impossibly bright and fragrant. Because everything in this dish is built from whole, plant-based ingredients, there's no need to scrutinize labels or swap anything out — it's naturally free of eggs without any workarounds. The ice bath step is a small but mighty move that locks in that gorgeous color and keeps the spears crisp rather than limp. A final drizzle of olive oil and a scatter of lemon zest pull the whole platter together into something that looks far more impressive than the effort involved. Serve it at room temperature for a dinner party side or chill it for an easy make-ahead lunch — 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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