Combine the asparagus with kosher salt, freshly cracked black pepper, and olive oil in a large bowl. Mix until the asparagus is evenly coated.
16 oz Asparagus, stems trimmed, 1 tsp Olive Oil, 1/2 tsp Kosher Salt, 10 turns Black Pepper, freshly cracked
After the Typhur Dome has finished preheating, carefully add the asparagus in a single layer to the cooking tray and return it back to the Typhur Dome.
Give the asparagus a light shake midway through the cooking time. This will ensure even cooking.Temperature: 420 °F Time: 9 minutes
Using a pair of tongs carefully remove the asparagus from the Typhur Dome to a plate or serving tray.
Finish the asparagus with a drizzle of the parmesan vinaigrette and enjoy!