Roasted Asparagus With Hazelnut-Citrus Aioli

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   *Note: If you don't have olive oil-based mayo, just stir in a small amount (1 teaspoon?)

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   of extra virgin olive oil to your regular mayo.

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   Ideally homemade mayonnaise would be best.

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   Preheat oven to 400 degrees .

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   Place asparagus in a parchment-lined jelly roll pan.

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   {Lightly} drizzle with olive oil.

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   Add a light sprinkle of salt and cracked black pepper.

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   Roast approximately 7-10 minutes depending on how thick the spears are.

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   Meanwhile, stir together mayonnaise, garlic, zest and the minneola juice.

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    It's best to prepare the aioli at least an hour in advance.

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    Spoon part of the aioli onto the asparagus spears and serve the remaining aioli in a small dish on the side.

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    Or, as with the original recipe, serve all the aioli on the side.

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    It's your choice.

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    Garnish top of the asparagus spears with the almonds (and the parsley if using.

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    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.