Miles in Exchange for Tomatoes and Asparagus

After an amazing week spent in Portland and yet another action packed weekend in San Francisco, today, Sunday, truly was the day of rest. I woke up at 9am sharp, after a long night out, feeling unmotivated after taking a peek outside onto the dreary, fogy San Francisco day. Hours ticked by as I caught up with friends in Barcelona and spent some much needed time reading the BBC news website.Finally, at 2pm as the sun made its way out from behind the clouds I was struck by the urge to put on my running shoes and head outside.

This reoccurring urge tends to show itself during moments of stress, anxiety or frustration during my life and works like a charm each and every time. As I flew up and down the San Francisco hills feeling the weight lift from my shoulders with each neon-colored sneaker step, I found myself unable to stop. Almost seven miles later I slowed down to a walk with only the sounds of Motown on my mind playing through my headphones. I was instantaneously relaxed and knew that the only thing that could top this feeling was some serious time spent in the kitchen.

After a much needed shower, there was just me, eight tomatoes and a pound of asparagus ready to go. I decided to make two recipes I found on Food52: Cream of Roasted Tomato Soup and Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing. The pairing of tomatoes and asparagus always proves itself to be a savory match, plus the cold salad and hot soup were bound to compliment each other.

The soup recipe called for roasted tomatoes as opposed to most cream of tomato soup recipes which use boiled ones. The difference was immense, as the soup tasted of sweet, caramelized tomatoes and cream. The asparagus salad on the other had a tangy, lemony taste and added a freshness to the entire meal. Ericka requested vanilla ice cream with olive oil and salt for dessert, a dish we tried at the amazing San Francisco based restaurant Beretta, which ended the night on a perfect note.

After the long run and huge meal it's safe to say I will finally be sleeping soundly tonight.

Shaved Raw Asparagus Salad with Parmesan and Lemon Dressing

Adapted from a recipe by Coffeefoodwritergirl on Food52

Serves 2-3

• 1 bunch asparagus (about 1 lb) washed and tough ends removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 clove of garlic
• ½ cup shaved parmesan cheese
• ¼ teaspoon salt
• fresh ground pepper

1. Cut tips off asparagus and reserve for another use.
2. With a potato peeler, shave asparagus spears, turning and shaving until you have shaved as much as you can – you will have little ends and pieces left over – just reserve them with the tips for another use.
3. Place in bowl with olive oil, lemon juice and salt. Cover and refrigerate for at least half an hour and up to 2 hours. The lemon juice will “cook” and tenderize the asparagus.
4. Chop the tips of asparagus into small pieces, along with the remainder of asparagus. Heat olive oil in a small pan and add the garlic until soft, followed by the chopped asparagus. Squeeze over half a lemon and cook about 3-4 minutes, or until tender, but not too soft. Let cool and add the mixture to the asparagus in the fridge.
5. Remove from fridge. Toss in shaved parmesan. Adjust for salt. Serve to plates and grind a little pepper over each one. Enjoy!

Cream of Roasted Tomato Soup

Adapted from a recipe by Amanda on Food52

Serves 2-3

• 8 medium beefsteak tomatoes, cored and quartered
• 4 cloves garlic
• 1/ 4 cup olive oil, plus more for the tomatoes
• Salt
• 1 sprig rosemary
• 3 sprigs thyme
• 6 tablespoons heavy cream
• Sugar, if needed
• Coarsely ground black pepper
• 2-3 thick slices sour dough bread, toasted and brushed with olive oil, for serving

1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.

2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.

3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.