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 sauce is built from basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — so every ingredient earns its place. Blanching and shocking the spears in ice water locks in that gorgeous green color and keeps the texture perfectly crisp-tender rather than limp. Grain-based fillers and thickeners have no business in a dish this clean, and since every component is made from scratch, there's zero guesswork about what's actually in your bowl. The pesto blends up smooth and glossy, coating each spear in herby, citrusy flavor that tastes far more impressive than the effort involved. It works equally well served right away at room temperature or chilled for up to an hour, making it a flexible option for dinner parties or meal prep. A final drizzle of olive oil and a little extra lemon zest on top takes it from simple to genuinely stunning.
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 →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)