Pork Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the star treatment here, blanched until just tender and brilliantly green, then tossed in a vibrant homemade pesto that comes together in minutes. The sauce is built from fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — and the result is bright, herby, and deeply satisfying. A quick ice bath after blanching keeps the spears crisp and locks in that gorgeous color, so the finished dish looks as impressive as it tastes. This is the kind of recipe that works equally well as a light lunch, a dinner party side, or a make-ahead dish you pull from the fridge an hour later still tasting fresh. Every ingredient here is naturally free from pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it just works as written. A final drizzle of olive oil and a little extra lemon zest over the top pull the whole thing together with a pop of citrus that makes each bite feel a little fancy.

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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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