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 Himalain 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.