Preheat the oven to 180°C. Line a tray with parchment paper. Set aside.
Clean the radishes and asparagus well. Cut the radishes in half.
In a bowl combine together the olive oil, honey, salt, and lemon juice. Stir in the radishes and place them on the prepared tray. Toss the asparagus in olive oil and season with salt, place them on the tray.
Roast the vegetables for 25 minutes. Toss half way through.
Toast the hazelnuts until slightly browned and fragrant.
Place the asparagus on a serving plate, top with the roasted radishes. Sprinkle over the toasted hazelnuts. You can also finish the dish off with some dollops of pesto.
