Easy Asparagus and White Bean Salad with Pesto & Parmesan

Jump to Recipe - Print Recipe

This fresh asparagus and white bean salad is everything you want in a spring time dish. Light, flavorful, refreshing, and packed with texture. Tender asparagus, creamy butter beans, and nutty shaved Parmesan come together in a vibrant pesto dressing for a quick and delicious spring salad recipe. Perfect as a quick side dish or a healthy meat-free meal!

Contents (show)

Why You’ll Love This Asparagus and White Bean Salad:

Fresh & Flavorful: A vibrant blend of asparagus, white beans, Parmesan and a pesto dressing makes this salad light and refreshing, but ultra-flavorful.
Quick & Easy: Ready in under 15 minutes, this easy spring salad recipe is perfect for busy days or when you need something quick and healthy.
Versatile Side or Main: Serve this salad as a healthy side dish or enjoy it as a light meal with some crusty bread or on a bed of lettuce.

ingredients for asparagus and white bean salad

Asparagus and Bean Salad Ingredients:

Asparagus: Fresh, tender asparagus adds a crisp bite and vibrant green color. Blanching keeps them bright and crisp but tender.
White Beans: White beans (I used butter beans for this salad, but any white bean work) add a creamy texture and mild flavor that pairs well with pesto.
Pesto: Used to create a flavorful, herbaceous dressing that ties everything together. You can use store-bought or homemade.
Parmesan: Shaved Parmesan adds a salty, nutty depth of flavor.
Olive Oil: Helps thin out the pesto and adds richness to the dressing. Use a good-quality extra virgin olive oil.
Garlic (Optional): While store-bought pesto usually already contains garlic, I like to add a bit extra.
Lemon Juice: A touch of acidity brightens the flavors and balances the richness.
Pistachios: Chopped for a crunchy topping that adds texture and a slightly sweet, nutty flavor.

Dietary Substitutions & Allergy-Friendly Swaps:

To make gluten-free: This salad is naturally gluten-free, just ensure that your pesto does not contain gluten if using store-bought.
To make dairy-free: Swap the Parmesan for a dairy-free alternative, like vegan Parmesan (such as Follow Your Heart’s Dairy-Free Parmesan) or nutritional yeast. Also double check that your pesto does not contain any dairy ingredients, as many contain Parmesan.
To make nut-free: Omit the pistachios and substitute with seeds such as sunflower or pumpkin seeds for crunch.
To make vegan: Use a plant-based pesto (or make your own with nutritional yeast in place of Parmesan), and choose vegan cheese or simply leave it out.

how to blanch asaragus and make pesto sauce

How to Make Asparagus and White Bean Salad:

Blanch the Asparagus: Bring a pot of salted water to a boil. Add the trimmed asparagus pieces and cook for 2–3 minutes until bright green and tender but still slightly crisp.
Ice Bath: Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain well and pat dry.
Make the Pesto Dressing: In a small bowl, whisk together the pesto, olive oil, minced garlic, lemon juice, salt, and pepper until smooth.

Assemble the Salad: In a large bowl, combine the blanched asparagus, white beans, and shaved Parmesan. Pour the pesto dressing over the top and toss gently to coat.
Add the Finishing Touches: Plate and sprinkle with chopped pistachios for crunch.
Serve & Enjoy: Serve immediately or chill for at least 30 minutes.

pesto and parmesan white bean and asparagus salad recipe

Tips for Making Asparagus and White Bean Salad:

A Quick Blanch for Perfect Asparagus: Don’t overcook your asparagus! Blanch them for just 2-3 minutes in boiling water to keep them slightly crisp but tender and vibrant.
Customize the Beans: Feel free to swap out the butter beans with chickpeas, cannellini beans, or any white bean of your choice.

Make-Ahead and Storage:

Make-Ahead: This asparagus and white bean salad can be prepared up to 24 hours in advance. Simply store it in an airtight container in the fridge.
Storage: Keep any leftovers in an airtight container in the fridge for up to 2-3 days. If you’re storing it with the pistachios, they might soften, so consider adding them just before serving to keep their crunch.
Freezing: I don’t recommend freezing this salad, as the asparagus and beans can lose their texture after thawing.

Asparagus & Bean Salad FAQ’s:

Can I use other beans in this salad?

Yes! While butter beans are a great choice, you can substitute them with cannellini beans (white kidney beans) or even chickpeas, for a slightly different taste and texture.

Can I make this salad ahead of time?

Absolutely! You can prepare this salad up to 24 hours in advance. Just store it in an airtight container in the fridge, and add the pistachios right before serving to keep them crunchy.

What can I use instead of pesto?

If you’re looking for an alternative, you can use a simple vinaigrette made with olive oil, lemon juice, and garlic. Or for a creamy version of this salad, try a yogurt-based dressing such as tzatziki.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2-3 days. If you’re keeping the pistachios in, they may lose their crunch, so add them just before serving to keep them fresh.

pesto and parmesan white bean salad recipe

5 More Bean Salad Recipes You Will Love:

Tried This Asparagus and White Bean Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.