Aliter patina de aparagis
(A Dish of Asparagus, Another Way)

Origin: Roman      Period: Traditional

Original Recipe

Aliter patina de asparagis frigida (from Apicius' De Re Coquinaria IV,2,6)

Aliter patina de aparagis: Adiecies in mortario asparagorum praecisuras, quae proiciuntur, teres, suffundes vinum, colas. Teres piper, ligusticum, coriandrum viride, satureiam, cepam, vinum, liquamen et oleum. Sucum transferes in patellam perunctam, et, si volueris, ova dissolves ad ignem, ut obliget. Piper minutum asperges .

Translation

A dish of Asparagus, another method. Put in the mortar asparagus tips, pound, add wine, pass through the sieve. Pound pepper, lovage, fresh coriander, savory, onion, wine, liquamen, and oil. Put purée and spices into a greased patina, and if you wish break eggs over it when it is on the fire, so that the mixture sets.Sprinkle finely ground pepper over it and serve.

Ingredients:

500g green asparagus
50ml white wine
1 tsp freshly-ground black pepper (or to taste)
1 tsp lovage (or celery greens)
1 tbsp coriander leaves, chopped
1/2 tsp savory
1/2 onion, minced
50ml white wine
garum (fish sauce), to taste (but add at least 1 tsp)
50ml olive oil
4 eggs

Method:

If the asparagus is old, peel, otherwise there's no need. Snap-off the woody bases of the stalks then cut off the heads and reserve. Plunge the stalks in lightly-salted boiling water and cook for 10 minutes, or until tender. Remove the stalks with a slotted spoon and set aside to cool then blanch the heads in the same water for 5 minutes before removing and setting aside.

Puree the stalks (either by pounding in a mortar, passing through a sieve or in your food processor [add 50ml of the wine to make this easier]) then set aside. Pound the herbs and black pepper to a paste in a mortar then combine with the remaining white wine, onion, fish sauce and olive oil and oenogarum in a casserole (or a flame-proof ceramic dish) and bring to a low simmer. Whisk together the eggs and pour slowly into the dish, stirring all the time.

Still stirring, continuously add the asparagus puree and cook until the mixture thickens then take off the heat and add the reserved asparagus tips. This dish can be served either hot or cold (ie at room temperature).

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