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Well what do you know. It's June 16. It's Bloomsday! It's also the day I turn 25... a quarter of a century old. The past year has looked everything and nothing like I imagined it would. The learning and growing pains don't shut off after a certain age after all. Although I still don't have much idea what is coming at me next, I'm excited for it, confident in myself and my work. Surely that quiet strength is something that only comes with age and experience. 

Asparagus with Romesco and Parmesan 
Serves 2-6 as a side dish, or 2-4 as a main

I've been making this like craaaaazy lately alongside some fish or even as a light lunch on it's own. The following recipe is more of a rough guideline than a recipe really. Follow your instincts, taste as you go, you know the drill.

2-3 plum tomatoes, roasted
1 red pepper, roasted
4 -5 cloves of garlic, roasted
Approx. 3 tablespoons red wine vinegar
1/2  cup almonds, lightly toasted
Approx. 1/4 cup olive oil
Salt and Pepper to taste

Asparagus, cooked (grilled or roasted preferred)

Parmesan, shaved

For the Romesco Sauce:
Roast vegetables until tender and toast almonds. Cool to room temperature. Add veggies, almonds, red wine vinegar, olive oil and a pinch salt and pepper to food processor. Combine until everything comes together and almonds are coarsely ground. Taste. Season with more salt and pepper as needed.

To Assemble:
Spoon a generous portion of romesco sauce on the bottom of the plate. Top with roasted asparagus. Top that with shavings of parmesan.