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Asparagus with Sunblush Tomatoes Starter Recipe
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The romantic, seductive stuff…

An English herbalist from the 17th century (a chap called Nicholas Culpepper if you’re interested!) wrote that asparagus “stirs up lust in man and woman.” In 19th century France, bridegrooms were served three courses of the sexy spears at their prenup dinners. And apparently for jolly good reason – asparagus is a really great source of potassium, fiber, vitamin B6, vitamins A and C, thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes.

Asparagus with Sunblush Tomatoes Starter Recipe Description:

Prep time: 5

Cook time: 15

Serves: 2


  • 125g (0.5lb) asparagus spears, trimmed
  • A jar of sun-blush tomatoes (or sun dried tomatoes, or just a normal pack of small but tasty tomatoes will do)
  • 15 ml (1tbsp) Parmesan cheese shavings
  • A reasonable handful of fresh basil leaves, ripped up a bit, to garnish


  1. Preheat your oven to 200 degrees centigrade / 400 degrees Fahrenheit / Gas mark 6.
  2. Place the asparagus spears in a shallow roasting tin.
  3. Drain 1 to 2 tablespoons of oil from the jar of sun-blush tomatoes and pour over the asparagus (or if you are using a pack of tomatoes use some olive oil).
  4. Season with salt and freshly ground black pepper.
  5. Roast the asparagus for 10 minutes in the oven. If you are using ordinary tomatoes then put them in at this point too, use about 16 of the small tomatoes in total, ie so you’ve got 8 each.
  6. Remove from the oven, shake the roasting tin a bit to move them all about, then add around 8 of the tomatoes if you are using the sun-blush tomatoes from a jar.
  7. Roast for a further 5 mins until the asparagus is just tender and the tomatoes well warmed through.
  8. Take the tin out of the oven and arrange the asparagus and tomatoes on two serving plates. Build it up a bit, get creative with how it all looks, perhaps go for some serious height of ingredients for extra added impressiveness.
  9. And finally – pour over a little more of the oil; sprinkle with coarse sea salt. Scatter over the parmesan cheese shavings and garnish with the basil leaves.

Adapted from: Good To Know