You may also like
Categories:Viewed: 6 - Published at: 5 years ago
Ingredients
- 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)
Method
- *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 400 degrees .
- 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.
- ).
