Tender Asparagus, Egg, and Ricotta Patina Recipe
Saying that a recipe can be divisive is not the highest of praise, but sometimes it is true. There are recipes which some people will like, and that others will find unappetizing. This recipe is one of them, as some people (such as myself) have enjoyed it, while others didn't. Personally, I liked this dish due to the fascinating contrast of flavors, a strong and savory tone from the fish sauce incorporated, the heartiness of eggs, and the tender green flavor of asparagus. For those who don't like fish flavors and prefer less sauce in their food, this would not be an ideal dish. The reality is a simple one: judge for yourself whether you think you would like it. If you are of the same mind as me, you'll find a lovely dish and one that makes for a strong counterpart to any dinner, rich and varied, if not, then avoid it.
I have adopted this from Ancient Roman Cuisine 35 Recipes for Today by Brigitte Leprètre. I had bought this in Arles in France, but personally, I can't say I'm greatly impressed by it. I didn't get the French version, and I presume this is a translation because it would have been in metric units, which would have been difficult to make at home in the US—a greater obstacle than one of language! However, this book doesn't seem to explain in great depth the history or origin of these recipes, while even a cursory look online will rapidly reveal them. Also, the recipes are very short, and while this isn't inherently bad, for more complex recipes I fear this may be less suitable. Regardless, I shouldn't judge it too quickly, as this is the first recipe I've made out of it, and it is one that I personally enjoyed.
- 1 bunch green asparagus
- 2 tbs fish sauce
- 3/4 cup white wine
- 1 celery stalk
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 onion, peeled and chopped
- 1 tbs olive oil
- 5 beaten eggs
- 3.5 oz ricotta cheese
- Cut off the hard part of the green asparagus, and chop the remainder in half. Place into a saucepan of salted water and bring to a boil, then boil for 3 minutes.
- Make the sauce by combining together the wine, celery, pepper, thyme, fish sauce, and onion.
- Beat the eggs and add a tablespoon olive oil.
- Oil a cake pan, or a casserole dish, with olive oil, then drain the asparagus and lay it on the bottom of it as a layer. Pour the eggs over it, then pour the sauce over that. Divide the ricotta cheese into clumps and top it with this.
- Place into a 400 defree fahrenheit oven for 30 minutes.
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