Mediterranean Diet Friendly Basil-Pesto Asparagus Salad
Bright, herbaceous, and built almost entirely from plants and good olive oil, this asparagus salad is the kind of dish that makes a simple weeknight feel a little more special. The quick blanch-and-ice-bath method keeps the spears vivid green and perfectly tender without turning them mushy, so every bite has a satisfying snap. A blender pesto made from fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil comes together in minutes and coats the asparagus in a sauce that's bold but clean-tasting. This is exactly the style of cooking that makes the Mediterranean approach so appealing — whole, recognizable ingredients doing all the heavy lifting with very little fuss. A final drizzle of olive oil and a scatter of lemon zest brighten everything up and make the platter genuinely beautiful. It works as a starter, a side alongside grilled fish or chicken, or even a light lunch on its own. Make it ahead and refrigerate for up to an hour — the flavors only get better as they settle together.
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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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