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 

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