An interesting recipe, this required vegan parmesan which I couldn’t find in 3 different supermarkets, so I used the regular stuff. The instructions were otherwise clear and straightforward, the only complication and issue with my memory was that things took longer than the suggested time, as per. About an hour and a half in total. If you’re not an asparagus fan, you still might like this. I'm not and I did.
From The Roasting Tin by Rukmini Iyer.
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