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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1	lb	trimmed	90.7186	17.5994	9.979	0.5443
mayonnaise	1/3	cup	based	279.1733	0.0	0.2861	30.9333
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
tangelo zest	1/2	teaspoon	grated	-	-	-	-
minneola tangelo juice orange	2	tablespoons		-	-	-	-
hazelnut	2	tablespoons	chopped sliced toasted	39.9	6.0	0.0	2.001
parsley			substituted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.