aphrodisiac week - day two - x-rated veggies!

Asparagus - Exposed!!

Everyone has heard tales of the mighty asparagus spear, inspiring lust in all who dine on it. Once again, its rumored powers may only have started because of its contours, but asparagus is a good source of folic acid, which can boost histamine production necessary for the ability to achieve the Big O.

You don't have to go overboard with asparagus as they did in nineteenth century France, where bridegrooms were served three courses of the vegetable at prenuptial dinners. Enjoy it in a light primavera-type pasta dish, serve steamed on the side with classic Hollandaise, or try something a little different - an airy, light beer tempura asparagus appetizer.

ingredients:

• 16 asparagus spears, tough ends trimmed off
• 3/4 cup flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 water
• 1/4 cup beer
• 2 cups vegetable oil for frying (not olive oil)

In a large bowl combine flour, cornstarch, salt, sugar and baking powder. Add water and beer to the dry mixture. Whisk together slowly until tempura batter is smooth. Pour batter into a shallow dish for dipping the asparagus spears.

In a medium saucepan or skillet, heat the oil until a drop of the batter fizzes and bubbles; then the oil is hot enough.

Dip half of the asparagus spears in the batter, transfer carefully to the hot oil and fry for about 3 minutes. Remove with slotted spoon or tongs to a paper towel-lined plate to drain. Fry the remaining dipped asparagus spears. Serve immediately.

Of course, this is a terrific tempura batter for other vegetables like broccoli, mushrooms, zucchini, eggplant, etc. and for fried shrimp as well.

happy march 1st!

Fresh, tender asparagus - the perfect spring vegetable! Beautiful shades of green mixed with purples (or all purple, or all white), asparagus's visual appeal is as unique as its flavor.

One of my favorite ways to prepare asparagus is to simply sprinkle it with a bit of olive oil, a healthy squeeze of lemon juice, some salt and pepper, then wrap the whole thing in foil and cook to perfection for 10 or 15 minutes in a 350 degree oven. This technique also works with grilling.

I also love steamed, chilled asparagus with a great dipping sauce. My favorite is a take on the familiar Bearnaise sauce, but done as a rich but fresh-tasting mayonnaise. Sweet and mellow, tarragon is another one of my favorite flavors, and like dill, it seems to blend so well with all the lovely vegetables of spring, like asparagus, spinach and fresh peas.

Try this Bearnaise mayonnaise with chilled asparagus spears for your next spring fling:

• 1 minced shallot, or 2 teaspoons of minced mild onion
• 4 tablespoons white wine
• 2 tablespoons white wine vinegar (if you have tarragon vinegar, all the better!)
• 1 tablespoon dried tarragon
• 1 tablespoon dried dill

Heat together in a small saucepan until almost all of the liquid has evaporated. Keep an eye on it; once it begins to evaporate, it happens quickly. Also, you may want to turn on an exhaust fan or crack a window as the vinegar aroma does become a bit pungent.

Combine the reduced mixture with:

• 1 cup mayonnaise

Add salt and pepper to taste. Chill completely, and serve as a dip for fresh vegetables.