Mushroom Free Basil-Pesto Asparagus Salad
Bright, herby, and genuinely refreshing, this asparagus salad is the kind of dish that looks impressive on a platter but comes together with minimal fuss. The star is a blender pesto made entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil — no nuts, no cheese, and absolutely no fungi in sight. That makes it a natural fit for anyone navigating menus where earthy, umami-heavy ingredients tend to sneak in uninvited. The asparagus gets a quick blanch and an ice bath, which locks in that vivid green color and keeps the spears perfectly tender without going limp. Everything gets tossed together and finished with a drizzle of olive oil and a little extra lemon zest for brightness. It works beautifully served right away at room temperature or chilled, making it just as practical for a weeknight dinner as it is for a casual gathering spread.
About FigFig 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!