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

Ingredients
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
3 hard-boiled eggs

Instructions
1. Preheat the oven to 425°F and line two large, rimmed baking sheets with parchment paper.
2. Add the fennel and onion wedges to one of the the baking sheets, drizzle with 1 teaspoon canola oil, and season with ⅛ 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.
3. 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 ⅛ 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.
4. While the vegetables roast, prepare your hard-boiled eggs.
5. 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.

446 calories and 33.5 grams of protein