Roasted Asparagus with Lemon Aioli and Walnut Piccata



  • 1 lb asparagus

  • 1 cup grated or chopped walnuts


  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 Himalain pink salt

  • 1/4 tsp pepper

  • 2 cloves garlic


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