Asparagus, You Sexy Thing
I love me some asparagus. All summer long you will find it roasting on my grill. I even served it at my wedding more than 20 years ago. Recently I read that it is also a… wait for it… an aphrodisiac! Huh? In 19th century in France, bridegrooms were served three courses of the sexy spears at their prenuptial dinners too! Who knew?
This much I did know: Asparagus tastes great, makes your urine smell funny and is a great detoxify veggie. The amount of potassium in a serving of asparagus is known for reducing belly fat and contains more than three grams of fiber, which, of course, cleanses the digestive system.
But now I come to find out that is an aphrodisiac! As early as the 17th century, Herbalist Nicolas Culpepper wrote that asparagus, "stirs up lust in man and woman." Well I guess it makes a bit of sense considering its shape. The shape itself is considered a psycho-physiological aphrodisiac. According The Vegetarian Society, hand feeding asparagus t to your lover riggers the mind to have a physiological response. And, the French word for asparagus is asperge; asperge is a slang word for penis. And there's more.
Asparagus is high in folates (folic acid) known to aid in the prevention of cancer, heart disease and inflammation but it also generates histamine production. Why is increased histamine important? According to Annemarie Colbin, author of Food and Healing, a lack of histamines has been linked to a lack of optimal circulation. This lack of optimal circulation has been linked to an inability to reach orgasm in both men and women.
So bring your sexy back and bring some asparagus into your diet. This recipe below is a favorite of mine. The bright green colors these asparagus turn when grilled make it an aesthetically beautiful choice for summertime entertaining. The lemon has an unexpected flavor and the balsamic vinegar makes for a perfect blend.
- 1 lb fresh asparagus
- 1 lemon
- 1 T extra virgin olive oil (EVOO)
- 2 t balsamic vinegar
- sea salt
Preheat grill to medium
Line a grill pan with tin foil
Cut 1 to 1 1/2"off the bottom of the asparagus
Place asparagus in a single layer on the grill pan.
Using the palm of your hand, roll the lemon from side to side to unleash the juices. (See video here)
Slice the lemon in half and squeeze over asparagus.
Drizzle with EVOO and sprinkle with salt.
Cook on medium on the drill for 10 minutes until al dente.
Drizzle with balsamic vinegar.
Serve warm or cold.
Once cooked, please throw lemons in your garbage disposal, blend and disposal and kitchen will smell lemony fresh without harsh chemicals.
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