Published on March 1st, 2012 | by No Artificial8
Asparagus as an Amorous Aphrodisiac
Asparagus not only tastes great but it may also spark your sexual appetite.
Aphrodisiac foods have been used from ancient times to boost sexual intimacy and keep a passion alive. A lot of aphrodisiacs get their reputation based on phallic shape. Asparagus is one of them. Nicholas Culpepper, an English herbalist from the 17th century, wrote, “Asparagus stirs up lust in a man and woman.” In 19th-century France, bridegrooms were served three courses of asparagus at their premarital dinner. However, asparagus has more than suggestive anatomy. It is full of potassium, fiber, folic acid and anti-oxidant vitamins such as vitamin B6, vitamin A, vitamin C and vitamin-E, which stimulates the production of sex hormones–like testosterone. While testosterone is know to increase libido in both sexes, the folic acid in asparagus is said to boost histamine production necessary for the ability to climax and to reach more intense orgasms in both men and women.
So if you are looking to plan a romantic meal with your special one here is the recipe to add a little spice to your night.
Asparagus and Chicken Stuffed Jumbo Pasta Shells
- 1/2 to 1 box Jumbo Pasta Shells
- 7 Asparagus Spears (sliced thinly, diagonally)
- 2 Boneless Skinless Chicken (breast halves cubed)
- 1/2 Cup Shredded Mozzarella Cheese
- 1/2 Cup Grated Parmesan Cheese
- 2 tbsp. Olive Oil
- 1/4 Cup Minced Parsley (4 tsp. dried parsley)
- 1 Tbsp. Fresh or Dried Basil
- 1 Clove garlic, Minced
- 1 Onion, Diced
- 1/4 Cup Half & Half Cream
- 1/4 Cup Dry White Wine
- Salt and Pepper
Cook about 24 shells according to package directions. Drain, rinse and set aside. Prepare the filling. In a large saute pan, heat the 2 tbsp. olive oil on medium-high heat and add onion and garlic. Cook and stir until translucent. Add the chicken and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender Add the cream, the minced parsley and basil. Whisk in white wine and let simmer for another 5 minutes until the chicken is just browned. Cool slightly then mix in the 1/2 cup shredded mozzarella cheese. Set the filling aside. Preheat oven to 375F.
Spray a shallow 2 quart casserole dish with non-stick spray. Place half the sauce in the base of the casserole dish. Fill each shell with the filling and place, seam side up, in the dish. Sprinkle the top with the Parmesan cheese (reserve some to sprinkle over pasta as garnish). Place in oven and bake for about 25- 30 minutes. Let stand about 5 minutes then garnish with Parmesan cheese just before serving. Enjoy!