Asparagus Salad. I Promise This Is Good.

So you know how in the world of professional makeup sometimes artists use an anti-redness primer under the makeup? It’s supposed to alleviate red splotches on the skin and even out tone? Well guess what. I bought some, and I LOOK INSANE. Put a couple of bolts in my neck and call me Frankie. After some side splitting laughs this morning, I splashed some water on my face and started anew. I have to be doing something wrong.

Back to power foods! Tonight’s salad features not one, not two, but THREE power foods. * applause applause *  I’ll skip the pea talk since we’ve gone over that, but a brief chat about asparagus and mushrooms. The star of the salad, asparagus has vast health benefits, but one surprising find is its possible aid in the libido boost. Ni-eeece. Being the medicinal sponges they are, shiitake mushrooms may even help inhibit the rapid growth of breast and colon cancer cells.

This recipe is straight out of the Power Foods cookbook. I ain’t gerna willy nilly ‘round with this, y’all.

Asparagus Salad with Shiitakes, Shallots and Peas:

What it took for 2:

* 1 bunch asparagus, ends trimmed, cut on the diagonal into 2-inch sticks
* 1 cup frozen peas
* 4 oz fresh shiitake mushrooms, stems removed and caps lightly rinsed
* 3 shallots, halved and thinly sliced lengthwise
* 1 tsp lemon zest, plus 1 Tbs. lemon juice
* 2 Tbs. extra virgin olive oil
* coarse salt and freshly ground pepper

In a large skillet, heat the oil over medium. Saute the shallots roughly 3 minutes, stirring often. Add mushrooms and a pinch of salt and pepper. Saute an additional 3 or 4 minutes, until they soften a tad. Transfer to a bowl. Add the lemon zest and toss to combine.

Back in the skillet, bring an inch of water to a boil. Add the asparagus and another pinch of salt. Cover and cook until the asparagus pops with bright green, about 3 minutes. They should be crisp yet tender. Stir in the peas and take off the heat. Drain the water and add the greens to the mushroom bowl. Spritz in the lemon juice and toss to combine. Give it a good drizzle of olive oil too. You know, for happiness. Serve with grilled chicken or a nice pan-seared fish. Life is so good.