Pescatarian Basil-Pesto Asparagus Salad
Bright, herby, and packed with fresh flavor, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The asparagus is blanched just until tender and vibrant, then shocked in ice water to lock in that gorgeous green color and satisfying snap. The homemade pesto — built from fresh basil, parsley, garlic, lemon juice, and good olive oil — is blended until silky and bright, coating every spear in bold, garden-fresh flavor. Because everything here is plant-based, there's zero guesswork about hidden meat-based ingredients or broths sneaking into the mix. A final drizzle of olive oil and a scatter of lemon zest pull it all together into something that feels genuinely elegant. Serve it at room temperature as a stunning starter or refrigerate it for a chilled side that holds up beautifully at a summer gathering.
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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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