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overhead photo of spring vegetables dish with packets of lypo-spheric vitamin c

Spring Vegetables with Romesco and Hazelnuts Recipe

Nutritionist shares a delicious recipe to eat spring vegetables when they have their highest nutritional content. Try this easy, antioxidant-dense recipe.

By Mia Rigden Board-certified nutritionist, classically trained chef

Happy Spring Equinox! I can always tell the seasons are changing when I start to see asparagus at the farmers market. This recipe is simple, but the flavors are robust and just scream “spring!” to me. I focus so much of my diet on consuming fruits and vegetables when they are in season because that's when they have the most nutrients

The vibrant vermillion color of the romesco sauce shows its antioxidant content, which supports immune function, collagen production, liver health, and a whole lot more. 

I love a shot of Lypo-Spheric® Vitamin C beforehand to add 1000mg absorbable Vitamin C to the already-nutrient-rich spring vegetables.


  • 1 bunch asparagus, ends trimmed
  • 1 bunch green onions, ends trimmed
  • ½ cup + 2 tablespoons extra-virgin olive oil 
  • 1 jar roasted red peppers, drained
  • ½ cup sun-dried tomatoes, drained if in oil 
  • ½ cup raw hazelnuts
  • ¼ cup raw almonds 
  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt 


  1. Preheat the oven to 400 degrees and line a half sheet pan with parchment paper.
  2. Arrange the asparagus spears and green onions on the sheet pan, drizzle with 2 tablespoons of olive oil and season with a generous pinch of salt. Bake for 25–30 minutes, or until the green onions are slightly golden at the ends.
  3. While the vegetables are cooking, make the romesco sauce. Add the remaining olive oil, red peppers, sun-dried tomatoes, ¼ cup of the hazelnuts, almonds, garlic clove, the spices, and 1 teaspoon of salt to a blender or food processor. Blend until smooth and set aside. 
  4. Toast the remaining ¼ cup of hazelnuts in a pan or a toaster oven until slightly brown and fragrant. Let them cool, give them a good chop, and set aside. 
  5. To serve, spread a few spoonfuls of the romesco sauce at the bottom of a plate or serving dish. Arrange the asparagus and green onions on top, and garnish with the chopped hazelnuts. 

Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.