Roasted Asparagus With Hazelnut-citrus Aioli

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 lb fresh asparagus, trimmed
• 1/3 cup olive-oil based mayonnaise (read *note)
• 1/2 teaspoon finely minced garlic
• 1/2 teaspoon grated minneola tangelo zest or 1/2 teaspoon orange zest
• 2 tablespoons fresh minneola tangelo juice or 2 tablespoons orange juice
• 2 tablespoons coarsely chopped hazelnuts or 2 tablespoons sliced almonds, toasted
• fresh parsley (rosemary or oregano can be substituted, herb is my contribution) (optional)

Recipe

• 1 *note: if you don't have olive oil-based mayo, just stir in a small amount (1 teaspoon?) of extra virgin olive oil to your regular mayo. ideally homemade mayonnaise would be best.
• 2 preheat oven to 400º.
• 3 place asparagus in a parchment-lined jelly roll pan. {lightly} drizzle with olive oil. add a light sprinkle of salt and cracked black pepper.
• 4 roast approximately 7-10 minutes depending on how thick the spears are.
• 5 meanwhile, stir together mayonnaise, garlic, zest and the minneola juice. it's best to prepare the aioli at least an hour in advance.
• 6 spoon part of the aioli onto the asparagus spears and serve the remaining aioli in a small dish on the side. or, as with the original recipe, serve all the aioli on the side. it's your choice.
• 7 garnish top of the asparagus spears with the almonds (and the parsley if using.).