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ALITER PATINA DE ASPARAGIS (Asparagus Patina)

ALITER PATINA DE ASPARAGIS (Asparagus Patina)

(Apic. 4, 2, 6) Ingredients:

  • 1 lb. asparagus
  • 1/4 cup wine (rose or vernaccia)
  • 1 small onion
  • 2 or 3 medium eggs
  • Peppercorns
  • Lovage
  • Coriander
  • Savory to taste
  • Olive oil
  • Liquamen

Instructions:
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Make a puree of asparagus and 1/4 cup of wine, reserving some tips foor a garnish. Bray in a clean mortar the pepper and herbs (quantity your call; half the fun of Roman cookery is the continual tasting and estimating of cumulative effect). Grate the onion or put through a food mill. Add with the spices to the puree and mix in a mixture of reduced sweet wine and liquamen, plus a bit of oil, enough to moisten the puree but not to turn it soupy. Put all of the mixture into a greased oven-proof, shallow dish; garnish with reserved asparagus. Beat eggs as for scrambling and pour over the puree when it is thoroughly heated in a 325F oven, pushing it to make uneven pools to receive the eggs; continue to bake until eggs are set, sprinkle with freshly ground pepper and serve.

 
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