88 All-Time Best Dinner Recipes

I cooked at 425 vs 450 as we don't like it when the vegetables get overly browned.

Asparagus was easy enough to make and tasty. I thought the parmesan got a little burnt tasting as it cooked faster than the asparagus. It was hard to get the cheese on the asparagus directly and not overflow to the pan.

For the pastry, should the butter be melted or softened? When do you add the vanilla?