Paraben Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until vivid and tender, then tossed in a bright homemade pesto that comes together in minutes. The pesto is built entirely from whole, recognizable ingredients — fresh basil, parsley, garlic, lemon juice, lemon zest, and extra-virgin olive oil — so you know exactly what's going into every bite. That matters a lot when you're trying to avoid synthetic preservatives and additives that sneak into store-bought sauces and dressings. The quick ice-bath step keeps the asparagus brilliantly green and perfectly crisp-tender, making this dish as gorgeous on the plate as it is on the palate. A final drizzle of olive oil and a scatter of lemon zest pull everything together with a clean, citrusy finish. It works beautifully as a light lunch, a dinner side, or even a make-ahead dish since it holds well chilled for up to an hour. Simple, vibrant, and completely free of anything you'd need to second-guess.
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!