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Aliter Patina de Asparagis II (A Dish of Asparagus, Another Way II)
Aliter Patina de Asparagis (A Dish of Asparagus, Another Way) is a traditional Ancient Roman recipe for a classic dish of asparagus puree mixed with wine, pepper, lovage, corainder, savory, onion, liquamen and olive oil that is thickened with egg, cooked until set and served garnished with black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Asparagus, Another Way (Aliter Patina de Asparagis).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Spice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter patina de asparagis: adicies in mortario asparagorum praecisuras, quae proiciunter, teres, suffundes vinum, colas. teres piper, ligusticum, coriandrum viridem, satureiam, cepam, vinum, liquamen et oleum, sucum transferes in patellam perunctam, et, si volueris, ova dissolves ad ignem, ut obliget. piper minutum asparges.
Translation
A Dish of Asparagus, Another Way: Add asparagus tips (that are usually thrown away) to a mortar. Pound, add wine, then pass through a sieve. Pound pepper, lovage, fresh coriander, savory, onion, wine, liquamen and olive oil. Put the purée and spices in a greased shallow pan, and, if you wish, break eggs over it when it is on the fire, so that the mixture sets. Season with finely-ground pepper and serve.
Modern Redaction
Ingredients:
450g young asparagus (or asparagus tips), finely chopped
400ml white wine
1/4 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
1 tbsp
coriander leaves, finely chopped
1/4 tsp dried
savory
1 medium onion, chopped
4 tbsp
liquamen or Thai fish sauce
2 tsp olive oil
3 eggs
freshly-ground black pepper, to garnish
Method:
Lightly pound the asparagus in a mortar. Turn it into a bowl, pour over the wine and set aside to steep for 30 minutes. After this time, drain through a colander (reserve the wine). Return the asparagus to a mortar then add just enough wine to form a smooth purée (reserve the remaining wine for later).
In a mortar, pound together the black pepper, lovage (or celery) seeds, coriander and savory then work in the liquamen and 200ml of the reserved soaking wine (add fresh wine if there is not enough). Pour this mixture into a cooking pot then stir in the asparagus purée an the oil. Now bring the mixture to a simmer.
Whisk the eggs in a bowl, add a ladleful of the stock to temper and whisk to combine. Pour this mixture into the pan and simmer gently until thickened (do not boil). Turn into a bowl, season with black pepper to taste and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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