Seed Oil Free Basil-Pesto Asparagus Salad
Fresh asparagus gets a vibrant makeover here, blanched until just tender and brilliant green, then tossed in a bright, herbaceous pesto that comes together in minutes. The quick ice bath is the secret to keeping those spears crisp and colorful rather than limp and dull. Every drop of fat in this dish comes from extra-virgin olive oil, which means you're completely clear of the refined, industrially processed seed oils that sneak into so many store-bought pestos and dressings. The homemade pesto is nothing but fresh basil, parsley, garlic, lemon, and good olive oil — clean, simple, and genuinely delicious. That lemon zest scattered on top at the end adds a little pop of brightness that makes the whole platter feel restaurant-worthy. It works beautifully as a light lunch, a dinner party starter, or a side dish that actually steals the show.
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!