Roasted Asparagus with Hazelnut Mayonnaise

Appetizers, Sides

Roasted Asparagus with Hazelnut Mayonnaise //

This past weekend was ALL about girl time. And by girl time, I mean Amelia and I hanging out on the couch, going on hikes, going to the park, binge-watching Orange Is The New Black and driving around running errands.

My dude went on a dude-camping trip and I wasn’t invited. Even if I was invited, I’m not a big camper, if you hadn’t guessed. I like nature, I like waterfalls and the scenery and all that but I also like taking showers and being able to charge my phone. The real-deal camping is a lil’ tough for me.

Also, this means I can’t binge-watch Orange is the New Black, which I’m thoroughly enjoying. Doesn’t it make prison look like fun?! I know prison isn’t fun but the show doesn’t make it seem all that bad. But mainly I like that the characters are flawed and interesting and are usually really good people, just people with off-kilter ethical compasses who made bad decisions.

Roasted Asparagus with Hazelnut Mayonnaise //

Ok, less talkie about TV and more talkie about this asparagus.

When roasting, I always try and go for the thicker asparagus. I find it less stringy and fibrous than the super skinny asparagus.

I mixed a bit of white asparagus in this, too. But you definitely don’t have to.

The mayonnaise! AHH! This dish is technically paleo because paleo peeps looove a good homemade mayonnaise. I personally like how paleo ppl make mayonnaise too. No blender. Just one of these immersion blenders.

Add everything to the jar or cylinder container and then pulse. Everything will come together. It feels magical. Hazelnut oil is a little expensive, so if you don’t want to use it, don’t! The actual hazelnuts will make it super nutty.

Roasted Asparagus with Hazelnut Mayonnaise //

This is technically considered a side dish or an appetizer, dipping situation, but honestly if you wanted to make this and call it dinner, I won’t tell.

Roasted Asparagus with Hazelnut Mayonnaise //

Roasted Asparagus with Hazelnut Mayonnaise

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1/8 cup hazelnuts, about 7 or 8
  • 1 whole large egg
  • *1/2 cup sunflower or grape seed oil, a clean, mild-tasting oil
  • *1/4 cup hazelnut oil, optional - if not using, then add 3/4 cup sunflower or grape seed oil
  • Juice from 1/2 lemon
  • 1 teaspoon whole grain mustard
  • Salt
  • 3/4 pound green asparagus, washed and ends trimmed
  • 1/4 pound white asparagus, washed, ends trimmed and peeled
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Salt


  • Preheat oven to 300 degrees. Place hazelnuts on a parchment-lined baking sheet and transfer to the oven to toast for 10 to 15 minutes. Immediately transfer warm hazelnuts to the center of a clean kitchen towel. Wrap the kitchen towel around the hazelnuts and rub them vigorously until all of the skins have fallen off. (A little bit of skin staying on is normal and totally fine.) Set nuts aside to cool.
  • Meanwhile, add the large egg, sunflower or grape seed oil, hazelnut oil (if using), juice from 1/2 lemon, mustard and a few pinches of salt to a tall plastic cylinder (note: most hand immersion blenders come with a tall plastic cylinder for blending). Allow the egg yolk to settle to the bottom. Using a hand immersion blender, stick the blade to the very bottom and blend on high for about 30 seconds; you'll immediately see the mayonnaise begin to form. Slowly raise the immersion blender near the surface to incorporate all of the oil and until very thick. Salt to taste. In a food processor or using a knife, pulse the hazelnuts until they resemble a coarse meal, about 30 seconds. Add the aioli to the food processor and blend until completely incorporated and smooth(ish).
  • Preheat the broiler. On a baking sheet (you can use the same one you toasted the hazelnuts on), add the green asparagus in an even layer. Rub the asparagus with the olive oil, lemon juice and a few pinches of salt. Place the baking sheet under the broiler and roast for 5 minutes. At the 5-minute mark, add the white asparagus to the baking sheet. Place the baking sheet back under the broiler and roast for an additional 10 minutes. Serve the asparagus alongside the hazelnut mayonnaise.
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply vivian October 5, 2014 at 5:56 pm

    A delicious, beautiful looking dish. I added a fried egg on top of the asparagus, drizzled with the mayo, and it was just wonderful. Thank you!

  • Reply Mary Frances June 10, 2014 at 2:13 pm

    This looks lovely! Coincidentally, I also posted a recipe on my blog using asparagus this week! ( I love asparagus, it’s the perfect taste for this time of year!

  • Reply Francesca June 10, 2014 at 9:39 am

    wondering what inspired you to add hazelnut? super cool idea 🙂

  • Reply Nina June 10, 2014 at 6:23 am

    I am super impressed by people who can eat a plate of asparagus and call it dinner. I could eat an entire plate of this and call it an appetizer, myself (it’s a vegetable! It’s… good for you!). It looks fantastic.

  • Reply joyce June 10, 2014 at 5:39 am

    Great appetizer!!!

  • Reply anna @ annamayeveryday June 10, 2014 at 5:28 am

    Roast asparagus is so good, I’m sure the roasting enhances the flavour!

  • Reply Amy @ Thoroughly Nourished Life June 9, 2014 at 8:58 pm

    I would totally call this dinner. I would also add a roasted potato mainly so that I had something else (besides my fork) to dip into that delicious sounding mayo!

  • Reply Nicole ~ Cooking for Keeps June 9, 2014 at 6:08 pm

    I love how something as simple as roasted asparagus can be gussied up and fit for a dinner party with another simple, yet flavorful ingredient. So beautiful.

  • Reply April June 9, 2014 at 11:35 am

    I loved what you said about Orange is the New Black and its characters not being inherently bad people! I’m becoming a social worker and plan to work with offenders and people don’t always recognize that! Also love reading your blog and this asparagus situation!

  • Reply Eileen June 9, 2014 at 11:07 am

    I heart my immersion blender, but I have to say I’ve never used it to make mayonnaise! For that, we’ve always gone super-simple with the classic whisk. So easy. I love the idea of adding hazelnut oil to make a super-flavorful asparagus sauce!

  • Reply Taylor @ greens & chocolate June 9, 2014 at 9:26 am

    Roasted veggies are my go-to dinner when my husband is working…I figure it just leaves more room for dessert? This asparagus looks delicious and that hazelnut mayonnaise…YUM!!

  • Reply Kati June 9, 2014 at 2:03 am

    Ok, now I am craving asparagus. And that is not because I currently live in Hong Kong and real asparagus is difficult to find. And by real I mean the European or American big white or green type. Here in Hong Kong I only find the very tiny and less tasteful version from Thailand.

  • Reply Belinda@themoonblushbaker June 9, 2014 at 12:33 am

    the immersion blender is my best friend! I am digging the fact this is vegan as my friends are newly vegan and need help with recipes. I am going to pass this on.