baked asparagus with hazelnuts

more spring cleansing recipes! asparagus is in season right now and i decided to bake some and serve them with some eggs with parsley and some sourdough bread as brunch. i like making myself brunch on a thursday. its amazing and easy and i just added the hazelnuts cause they were around. you can add any nuts ya want.

bunch of fresh asparagus
2 tbsp of olive oil
teaspoon dried tarragon
teaspoon dried mustard
3 cloves garlic
2 tbsp of red wine vinegar
1 tbsp water
1 tbsp dijon mustard
salt and pepper
a lemon

i make the vinaigrette first and kind of let it sit together for a minute add everything except slice the lemn in half and only add half the lemons juice . i keep it cold, but i have added onions or scallions and sauteed it for a minute or two to bring out the flavors, but its fine either way.
preset the oven to 400 degrees
slice off the end of the asparagus and place in a single line in a dish sprayed with cooking spray. toss the vinaigrette over the asparagus and give it a quick stir. put it in the oven for 10 minutes.
meanwhile, grab your hazelnuts and crush them with a mortar and pestle. take the asparagus out and pour the nuts over the asparagus. place the dish back in the oven for another 5-10 minutes depending on if you like your asparagus crunchy or soft and enjoy. once it comes out juice the other half of the lemon on the top. its simple, in season and super good.