Roasted Asparagus with Lemon Aioli and Walnut Piccata

Roasted Asparagus with Lemon Aioli and Walnut Piccata

Ingredients: 

• 1 lb asparagus 
• 1 cup grated or chopped walnuts

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. Plate asparagus and add lemon aioli and walnut topping. 

Lemon Aioli: 

• 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 

Directions: 

1. Add garlic to high speed blender and blend until minced, then add remaining ingredients and blend until smooth.