Roasted Fennel, Asparagus, And Red Onions With Parmesan And Hard-Boiled Eggs

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   ["Preheat the oven to 425u00b0F and line two large, rimmed baking sheets with parchment paper.", "Add the fennel and onion wedges to one of the the baking sheets, drizzle with 1 teaspoon canola oil, and season with 1/8 teaspoon kosher salt and freshly ground pepper. Toss to evenly coat, and roast in the preheated oven until caramelized and soft, about 35-40 minutes.", "When the fennel and onion wedges have been roasting for about 20 minutes, put the asparagus on the second lined baking sheet, drizzle with the remaining teaspoon of canola oil, and season with the remaining 1/8 teaspoon kosher salt and freshly ground pepper. Toss to evenly coat, and roast on a second rack in the oven until cooked but still a little bit crispy, about 15-20 minutes.", "Fill a medium saucepan with a lid with 5 inches of water and bring to a boil. When water is boiling, add eggs one at a time, dropping them in carefully with a spoon so as not to crack the shells. Reduce the heat as low as it will go, cover, and cook for 10 minutes. Meanwhile, set up a medium mixing bowl with 1 1/2 cups cold water and 1 1/2 cups ice. When eggs are done, use a spoon to transfer them, one at a time, into the ice water bath. Cool 3 minutes, then peel the eggs. Slice 2 eggs (men use 3 eggs) and add to the veggies. Refrigerate leftover eggs (2 for women; 3 for men) in a paper towel-lined airtight container.

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   For consistently awesome hard-boiled eggs, first bring 5 inches of water to a boil in a saucepan.", "Plate half of the roasted vegetables with the hard-boiled eggs and shaved Parmesan and eat. Let the leftover vegetables cool completely, then store them in an airtight container in the refrigerator."]

* Per serving · 4 servings · Values may vary.