Name: Asparagus Patina
Cuisine: Italy
Ingredients: 5 eggs; 6 small asparagus spears as a garnish; 90 ml olive oil; 6 g black peppercorns; 300 g large asparagus spears; 250 ml white wine; 45 ml fish sauce; 45 ml white wine; 45 ml passum

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

A patina could be a simple custard like this one or could resemble a frittata or omelette. It might also be a more elaborate, composite dish made with many layered ingredients. This asparagus custard is surprisingly delicate and quite delicious. The recipe does not require that the asparagus should be cooked, instead the vegetable is pounded and soaked in wine: the juice extracted from this is used for the custard. The asparagus is discarded. It took a number of experiments before we