“He who boils asparagus and then fries then in fat, adding egg yolks and powered condiments, and eats this dish daily, will see his desire and his powers considerably fortified.” The Perfumed Garden by S. Nefzawi.
What a statement! I like it.
Well, in doing some research, I found out, that, our green herbaceous friend is not only an option to naturally boost the libido but also a good source of vitamin C, which helps the body produce and maintain collagen.
We all love that collagen. It helps us hold together all the cells and tissues of the body.
Asparagus are also great source of calcium, zinc, magnesium, protein, vitamin A, vitamin K, vitamin E, iron, phosphorus, and the list continues.
I added more vitamin C to this recipe, lime.
Hey, I’m in for anything that could help me to hold my cells together!!!
I almost forget, we also need some garlic powder, about one teaspoon.
Add the mint, already chopped, and whisk some more.
12 oz linguine
250 oz asparagus
Freshly ground pepper
2 large limes
½ cup of chopped Mint
1/3 cup pecorino Romano cheese (grated)
1 teaspoon garlic powder
-Trim the ends off the asparagus, then cut them into 2 inch lengths.
-Heat ½ table spoon of olive oil, add the asparagus and sprinkle them with the juice of one lime, some sea salt, garlic powder and freshly ground pepper. Cook until just tender.
-Using a large pot, boil some water and add the linguine, cook until al dente.
-In a bowl place the eggs and the juice of one lime, season with some freshly ground pepper, ¼ cup of mint and sea salt. Set the bowl over a pan of hot water, don’t let the bottom of the bowl touch the hot water. Whisk the eggs until they get pale and foamy.
-Drain the linguine and reserve some of the water for later.
-In a large pan, add one tablespoon of olive oil and one of butter. Heat and add the linguine.
-Also add the lime sauce, asparagus and 1/3 cup of grated Pecorino Romano cheese. Toss adding some of the water used to cook the linguine, about ½ cup or more if necessary.
-Serve the linguine sprinkling with some Pecorino Romano and fresh mint.