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