Preheat oven to 375°F. Prepare two large baking sheets with silicone mats or parchment.

Trim the bottoms of the asparagus and toss it with the olive oil and salt. Divide between the two baking sheets.

Roast for 15–18 minutes, or until the asparagus is tender but still bright green.

Meanwhile, remove the parsley leaves from the stems. Finely chop the parsley leaves. Finely chop the hazelnuts.

Combine the chopped parsley and hazelnuts in a medium bowl.

Using a microplane, zest the two lemons and grate the garlic. Add the lemon zest and grated garlic to the parsley and hazelnuts. Mix gently to combine.

Remove the asparagus from the oven.

Place the asparagus on a serving dish and top with the hazelnut and lemon gremolata. Serve immediately.