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2 large bulbs fennel, cored and cut in ½-inch wedges, lengthwise*
2 medium red onions, peeled and cut in 8 wedges each
2 teaspoons canola oil, divided
¼ teaspoon kosher salt, divided
freshly ground pepper
1 bunch asparagus, woody ends trimmed
1 ounce grated Parmesan cheese
2 hard-boiled eggs** (recipe below)
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1st Keep
 ApesBrooks
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