Pan Fried Asparagus with Romesco Sauce

Summer flew by more quickly than I anticipated. It was a whirlwind of post-graduation stress and job hunting that culminated in last week. A week consisting of four job interviews, three offers, hours of negotiation, and waaaay too many decisions for this gal to handle. The good news is it's over, I'm starting a new job next week! Thus starting a new routine of commuting to midtown Manhattan every day and finally being able to pay rent again (as exhilarating as the last year has been, I am Ready, with a capital R, to get some stability back in life). But for now, while there is still time left, I am taking it easy and enjoying the last of the waning summer produce, starting off with some asparagus, sweet peppers, and tomatoes.

This recipe, though it features asparagus, is really a love ballad for romesco sauce: a roasted red pepper sauce that packs huge flavor in a few simple ingredients. Romesco is one of those things I didn't really notice until a few months ago. I was aware of its existence, but didn't give much thought toward actively seeking it out. It was kind of like that kid who you went to school with but never paid much attention to until they did or said something one day that catches your eye, and then you're hooked, the obsession begins.

Arctic Char Rice Bowl

You may think that as a food blogger, we would eat well in our household. The truth is, outside of what is posted on this blog, we eat a lot of junk. Boxed mac & cheese is a part of our weekly rotation, as is packaged ramen, way too much thai takeout, and the occasional ice cream bender. To our defense, I try to sneak in veggies wherever possible: frozen peas and mushrooms in our mac & cheese, peppers and scallions in our ramen, but still, a lot of junk.

Why? How? Well, I think it comes down to not wanting to cook after making and eating whatever it is I'm making for this blog over and over again in a short period of time. I'm reminded of an article by Mark Bittman for the New York Times where at one point he talks about writing his first cookbook and his daughters proclaiming he "fed them squid every night for two weeks," a claim which he declares as "ridiculous; it couldn't have been more than three or four times a week." I must assume he's being cheeky with that last comment, as three or four times a week is more than plenty!

Mexican Street Corn

Things happening as of late: I graduated! This fun and cheeky website I built, while building this other website with some awesome classmates. Interviews and more interviews. A Swedish midsummer's festival. My first Yankees game! A jazz show at Village Vanguard. So much grilling at the park. Dim sum with old friends. A breakfast sandwich crawl and fried chicken club hosted by the one and only, Donny. And of course the Saveur celebrations (where I got to meet so many amazing people: Sam, Cynthia, Renee, Brooke, Nik, Phi, Alana, Molly, Stephanie, Sherrie, Michelle, Elizabeth, Yossy, Sydney—Hi guys!).

Things not happening as of late: Calling my family enough. Responding to emails (sorry everyone!). Spending time with Phillip. Taking O&O for their annual vet checkup (I promise, soon, dear kitties). Sleeping enough. Eating healthy. Riding my bike like I usually do during the summertime. Going to the beach. And most of all, this blog, or cooking at all for that matter.

But since I graduated, hopefully that means I'll be able to devote more time to the laundry list of things above, so let's start with a post on what is probably my absolute favorite part of summer: sweet corn.

Leek, Asparagus, & Ramp Quiche

Hi friends, I know it is the end of ramp season and I have been gone for a good while, but hopefully this recipe makes it to you before these beautiful alliums leave us for another year. The past few weeks, besides going to school and stressing out about the days being far too short, I have been tinkering with a recipe for a delicious, sky high, and structurally sound quiche (three things which are surprisingly difficult to achieve in harmony).

Ramps are about as fleeting as the spring season here, coming and going in a matter of weeks. So this quiche is my attempt to stuff as much spring produce as humanly possible into one recipe before it's too late. The ramps are paired with some lightly cooked leeks, fresh asparagus, and gruyere, bound together by an egg custard, and nestled in a flaky pie crust.