The next practical step is sourcing the right asparagus: markets in mid-summer carry thick-stalked bunches best suited to high-heat roasting, and the recipe specifically flags tightly closed tips as the freshness indicator to look for. For anyone scaling the dish up for a larger gathering, the main variable to watch is oven crowding — a single layer on the sheet pan is essential to maintain the dry heat that makes both the roasting and the cheese crust work. The question of which cheese — Parmesan for a sharper, saltier crust or sharp cheddar for a richer, creamier melt — remains an open choice the recipe leaves to the cook.
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