This is a recipe which survived almost 2000 years. It’s a lovely herbal omelette with asparagus and subtle hints of wine and olive oil. It’s not only ancient but also very healthy, with the addition of the asparagus and the aromatic herbs. This dish is perfect for breakfast or for a light vegetarian lunch.
From the original site: Today I tried another ancient recipe. This one is from Apicius’ book, “De Re Coquinaria”. Marcus Gavius Apicius was a Roman epicure who lived in the 1st century AD. However, “De Re Coquinaria” ( eng. “About Cooking” or “On the Art of Cooking”) was not written by Apicius himself, even though it is attributed to him. The collection was probably compiled later, at the end of the 4th century AD. It contains lots of interesting recipes, some of them using exotic ingredients, pointing to the fact that these recipes were used mostly by the upper classes or for banquets and parties. Today’s recipe is made with eggs, asparagus, wine and lots of herbs. It turned out better than I though. We started eating it during the photo session (as the last photos on the page will show) and we didn’t stop until we finished it. I can’t wait to make it again!