Asparagus in the Style of Apicius
Author: A Roman recipe by Jasper Habets, owner and chef at Villa de Proosdij
Photography: Philip Driessen
“The Roman cuisine is delicious, healthy and full of flavour. In our herb garden, dozens of Roman herbs are growing. Like the Romans, I always find it a joy to cook with fresh herbs. Lovage, which we now know as the maggi plant, was especially popular in Roman times and adds a savoury depth to the dish. This recipe for asparagus is therefore truly traditional Roman – an exciting alternative to the classic methods of preparation.”
Serves 4
- 1 kg peeled white asparagus
- Salt
- 1 teaspoon honey
- 1 tablespoon lemon juice
- A bunch of lovage (maggiplant)
- A bunch of fresh coriander
- A bunch of fresh savory
- Freshly ground black pepper
- 3 spring onions
- Olive oil
- Garum (or Thai fish sauce)
- Dry white wine
Preparation
Cook the asparagus with a pinch of salt, the honey and a dash of lemon juice for 8–10 minutes, until just tender. Meanwhile, prepare the marinade. Finely chop the lovage, coriander and savory. Add a little freshly ground pepper and the finely sliced spring onions. Mix with a generous splash of olive oil, a good measure of garum (or Thai fish sauce) and a dash of white wine. Once the asparagus is cooked, remove it from the cooking water and place it in a shallow dish. Pour the marinade over the asparagus and let it infuse for about 15 minutes. Serve the asparagus in its marinade.
Contact
Villa de Proosdij
Klimmenderstraat 2
6343 AC Klimmen
045 405 3210
Local tip
Get your Löss asparagus at Kasteelhoeve Cortenbach
Cortenbach 2
6367 GE Voerendaal
www.bonapetit.nu
Get your honey at Villa de Proosdij
Klimmenderstraat 2
6343 AC Klimmen
www.villadeproosdij.nl
