Roasted Asparagus with Lemon Aioli and Walnut Piccata

Recipes
Roasted Asparagus with Lemon Aioli and Walnut Piccata

Roasted Asparagus with Lemon Aioli and Walnut Piccata is the easiest, quickest side to add to any meal. With only three ingredients and a quick bake - voila!

 

  • Prep Time

    10 minutes

  • Total Time

    20

  • Servings

    2-4

  • Freezer Friendly

    No

Ingredients

  • 1 lb asparagus
  • 1 cup grated or chopped walnuts

Lemon Aioli:

  • 1 cup Primal Kitchen mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 1/2 tsp Himalain pink salt
  • 1/4 tsp pepper
  • 2 cloves garlic

Directions

  1. Place asparagus in medium pan on stove over medium high heat with 1 tbsp olive oil. Sauté for 7-10 minutes until asparagus blister.
  2. Add garlic to high speed blender and blend until minced, then add remaining ingredients and blend until smooth.
  3. Plate asparagus and add lemon aioli and walnut topping.