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Asparagus Potato Stack

Here's an interesting tidbit of information: I spent 41 minutes of my day yesterday reading about different foods that are natural aphrodisiacs. The last thing I need is to feed my sexual appetite, but the article was interesting (to say the least) and inspired this dish when I read this: 

[asparagus] boosts histamine production in your body, which makes you more orgasmic.

Yup. Doin' that.




juice from 1/2 a lemon
1 tsp tarragon

1 tsp marjoram
1 tsp Dijon mustard
1/2 c extra-virgin olive oil
1 pound asparagus, tailed
3 large russet potatoes, peeled and sliced vertically
1 tbsp capers

4 garlic cloves, peeled and smashed
salt and pepper, to taste
  1. Preheat your oven to 425.
  2. Whisk together the lemon juice, tarragon, marjoram, mustard, olive oil, and some salt and pepper. Bring some water to a boil and simmer your potato slices for about 3 or 4 minutes.
  3. Toss your potato slices and asparagus in olive oil, salt, and pepper, arrange on a cookie sheet, and toss that stuff in oven. 
  4. While that jazz is cooking in the oven, saute up the capers and whole, smashed garlic until the garlic starts to brown.
  5. When the potatoes and asparagus are all cooked to your liking, drizzle some of the lemon tarragon sauce on a plate; layer the potatoes with asparagus and top off with your capers, garlic, and another drizzle of that sauce.

Comments

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  2. Great idea! I have asparagus in the fridge, just might have to try this! A creamy tomato vinaigrette would be great drizzled on top, no? Or something with dill..... yummy

    ReplyDelete

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