This was…wonderful. Wait, I’m getting a little emotional. Hold on. Okay. I’m fine now. This recipe is from a cookbook that I’ve had for six years and have never made anything out of before. And now I’ve made this and I’m planning my dish for Cookbook Challenge4 to be from this book too. Why, it’s Intercourses: An Aphrodisiac Cookbook and it’s full of pretty, sexy photos of half naked people wearing vegetables/nuts/shellfish/fruit/other as clothes (or using as props! whee!) and decadent, luscious recipes.

I’m not quite sure how in the mood a heavy sauce (by the way, I lightened it up with half and half instead of cream) and asparagus would put a person, but hey, it was a really delicious bowl of pasta all the same.

Pasta with Chicken, Asparagus & Gorgonzola:
1/2 pound fresh asparagus, cleaned and trimmed
8 ounces pasta — I used orecchiette (little . . . → Read More: Sexy Pasta with Chicken, Asparagus & Gorgonzola