Gluten Free 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 perfectly tender and vivid green, then tossed in a bright, herbaceous pesto made entirely from scratch. The dressing blends fresh basil, parsley, garlic, lemon juice, and good olive oil into something silky and bold — no store-bought shortcuts needed, and no hidden gluten to worry about since every single ingredient is naturally free of it. That ice bath step is the secret weapon, locking in that gorgeous color and giving the spears a satisfying snap even after they've been dressed. The whole thing comes together in a blender or food processor, so the effort is minimal but the results look genuinely impressive on a platter. A final drizzle of olive oil and a little extra lemon zest on top take it from simple side dish to something you'd proudly serve at a dinner party. It works beautifully at room temperature or chilled, making it one of those rare recipes that's just as good if you prep it an hour ahead.

About Fig

Fig 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!