Vegetarian Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and bursting with fresh flavor, this asparagus salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The asparagus is blanched just long enough to turn vivid green and tender, then shocked in ice water to lock in that gorgeous color and crisp bite. The homemade pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil — no jarred shortcuts needed, and the result is noticeably more vibrant than anything from a store shelf. A little lemon zest scattered on top at the end adds a fragrant, citrusy lift that ties the whole thing together beautifully. It works equally well served at room temperature right away or chilled for up to an hour, making it a flexible option for entertaining or meal prep. Every ingredient here is naturally plant-based, so there's no need to swap or substitute a thing — it's effortlessly satisfying without trying to be.

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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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