Your Summer French Fry: Roasted Asparagus with Lemon Aioli and Walnut Piccata

roasted asparagus

Just in time for summer, this roasted asparagus with lemon aioli and walnut piccata recipe is the perfect side to complement a weeknight dinner or BBQ. Why we love it: the dressing is both dairy and gluten free. This dish effortlessly captures the Be Well by Kelly Fab Four and is a great way to ensure you are feeding your body with protein, fat and fiber.

roasted asparagus recipe

 Roasted Asparagus with Lemon Aioli and Walnut Piccata 

Ingredients for Lemon Aioli:

1 cup Primal Kitchen Mayonnaise
2 tbsp lemon juice (fresh squeezed)
1 tbsp grated lemon zest
½ tsp Himalayan pink salt
¼ tsp pepper
2 cloves garlic

Directions:

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

Ingredients for Asparagus:

1 lb asparagus
1 cup grated or chopped walnuts
1 tbsp extra virgin olive oil or algae oil

Directions:

Place asparagus in medium pan on stove over medium high heat with olive or algae oil. Sauté for 7-10 minutes until asparagus blister. Plate asparagus and top with lemon aioli and walnuts.

What are your favorite summer snacks?

Images via Chelsea Cooper 

Kelly of Be Well by Kelly is a certified holistic nutritionist, wellness expert and health coach based in Los Angeles, California. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life. Working with well-known names such as Jessica Alba, Evan Peters, and Eve Hewson, Kelly is extremely passionate about the science of human nutrition and the desire to help clients achieve their personal health goals.

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