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Roasted Fennel, Asparagus, and Red Onions with Parmesan and Hard-Boiled Eggs

kept byApesBrooks

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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