Roasted Asparagus with Lemon Aioli and Walnut Piccata
- 1 lb asparagus
- 1 cup grated or chopped walnuts
- Place asparagus in medium pan on stove over medium high heat with 1 tbsp olive oil. Sauté for 7-10 minutes until asparagus blister.
- Plate asparagus and add lemon aioli and walnut topping.
- 1 cup Primal Kitchen mayonnaise
- 2 tbsp lemon juice (fresh squeezed)
- 1 tbsp grated lemon zest
- 1/2 tsp Himalania pink salt
- 1/4 tsp pepper
- 2 cloves garlic
- Add garlic to high speed blender and blend until minced, then add remaining ingredients and blend until smooth.