Roasted Asparagus with Lemon Aioli and Walnut Piccata

Recipes / 
Roasted Asparagus with Lemon Aioli and Walnut Piccata

This Roasted Asparagus with Lemon Aioli and Walnut Piccata is a go-to entertaining dish for me because it:

  • Comes together quickly
  • Looks fancy, but is actually so easy to make
  • Requires few ingredients
  • Can mostly be made ahead of time

Make the lemon aioli ahead using Primal Kitchen mayonnaise (use code KELLYSFAVORITES), and this dish can literally be made in ten minutes! Creamy mayo cuts the tang of lemon in the aioli, and the walnut piccata offers a nice crunch. These little extras will make an asparagus lover out of anyone.

Pairing your veggie (asparagus) with a fat (aioli) is a great way to ensure optimal absorption of the nutrients from your veggies. Why? Many nutrients are fat-soluble, which means they can only be absorbed into the body alongside fat.

If you want to turn this side into a full on Fab Four meal, you’d have to pair it with a protein. The Fab Four – protein, fat, fiber and greens – is my loosely structured formula for ensuring blood sugar balance and optimal nourishment. This asparagus dish hits three of the four – fat (aioli) and fiber and greens (asparagus). Just add your favorite clean protein such as a roasted chicken, sheet pan salmon, or my favorite pot roast. Voilá - a Fab Four meal in minutes!

  • 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. For the lemon aioli, add garlic to high speed blender and blend until minced, then add remaining ingredients and blend until smooth.
  3. Plate asparagus and drizzle with lemon aioli and chopped walnuts.

 

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