PCOS Friendly Basil-Pesto Asparagus Salad
Bright, herby, and packed with anti-inflammatory ingredients, this asparagus salad is the kind of dish that feels indulgent while actually doing your body a favor. Asparagus is a nutrient-dense vegetable that fits beautifully into a hormone-supportive eating pattern, and pairing it with a homemade basil-parsley pesto built on extra-virgin olive oil only makes it better. The quick blanch-and-shock method keeps the spears vivid green and perfectly tender without turning them mushy — a small technique that makes a big visual and textural difference. Everything in the pesto is whole and unprocessed: fresh basil, parsley, garlic, lemon, and good olive oil, with no added sugars or refined ingredients to worry about. Managing blood sugar and inflammation through food doesn't have to mean boring meals, and this recipe is proof of that. It works equally well as a light lunch on its own or as a stunning side alongside grilled protein. A drizzle of extra olive oil and a little lemon zest at the end ties it all together with a brightness that makes every bite feel fresh.
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!