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 with Lemon Aioli and Walnut PiccataÂ
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 CooperÂ
