Roasted Asparagus And Fennel With Charred Lime

• 1 bunch asparagus, woody ends trimmed
• 1 fennel bulb, trimmed, cored, and cut lengthwise into strips about the same width as asparagus to ensure even cooking (reserve fronds for finishing the dish)
• 3 tablespoons olive oil
• 1/2 teaspoon Aleppo pepper or lesser amount of red pepper flakes, to taste
• 1 lime, halved
• kosher salt, to taste

1. Heat oven to 450 degrees F.
2. Combine asparagus, fennel, and halved lime in shallow baking dish or roasting pan. Toss with olive oil, Aleppo pepper, and kosher salt to evenly coat, and spread in a single layer.
3. Roast until the asparagus and fennel are tender and browned in spots -- about 8 minutes for thin spears, and 14 minutes for thick spears. Test a few times for doneness.
4. Slide pan under the broiler for a minute or two to char the vegetables and lime in spots. Watch carefully so they don't burn.
5. To finish the dish, season to taste with juice from the charred lime and kosher salt. Coarsely chop the fennel fronds and scatter them on top. Serve warm or at room temperature.

fennel bulb, olive oil, pepper, lime, kosher salt

Taken from food52.com/recipes/35408-roasted-asparagus-and-fennel-with-charred-lime (may not work)