Roasted Asparagus With Hazelnut-Citrus Aioli

• 1 lb fresh asparagus, trimmed
• 13 cup olive-oil based mayonnaise (read *Note)
• 12 teaspoon finely minced garlic
• 12 teaspoon grated minneola tangelo zest or 12 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)

1. *Note: If you don't have olive oil-based mayo, just stir in a small amount (1 teaspoon?)
2. of extra virgin olive oil to your regular mayo.
3. Ideally homemade mayonnaise would be best.
4. Preheat oven to 400 degrees .
5. Place asparagus in a parchment-lined jelly roll pan.
6. {Lightly} drizzle with olive oil.
7. Add a light sprinkle of salt and cracked black pepper.
8. Roast approximately 7-10 minutes depending on how thick the spears are.
9. Meanwhile, stir together mayonnaise, garlic, zest and the minneola juice.
10. It's best to prepare the aioli at least an hour in advance.
11. Spoon part of the aioli onto the asparagus spears and serve the remaining aioli in a small dish on the side.
12. Or, as with the original recipe, serve all the aioli on the side.
13. It's your choice.
14. Garnish top of the asparagus spears with the almonds (and the parsley if using.
15. ).

fresh asparagus, oliveoil based mayonnaise, garlic, orange zest, tangelo juice, hazelnuts, parsley

Taken from www.food.com/recipe/roasted-asparagus-with-hazelnut-citrus-aioli-451552 (may not work)