Roasted Asparagus With Hazelnut-Citrus Aioli
Ready In: 17 mins
Serves: 4
Ingredients
- 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
Garnish
- 2 tablespoons coarsely chopped hazelnuts or 2 tablespoons sliced almonds, toasted
- fresh parsley (rosemary or oregano can be substituted, herb is my contribution) (optional)
Directions
- *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.
- Preheat oven to 400º.
- Place asparagus in a parchment-lined jelly roll pan. {Lightly} drizzle with olive oil. Add a light sprinkle of salt and cracked black pepper.
- Roast approximately 7-10 minutes depending on how thick the spears are.
- Meanwhile, stir together mayonnaise, garlic, zest and the minneola juice. It's best to prepare the aioli at least an hour in advance.
- 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.
- Garnish top of the asparagus spears with the almonds (and the parsley if using.).
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