A more wonderful asparagus recipe:
“Patina de asparagis frigida” Instead of quails, in the Roman original, grasshoppers are taken.
Prepare the quails and cook them until semi-cooked. Prepare asparagus spears, drain and strain through a sieve. Mix the eggs with a little bit of fish sauce and stir into the porridge.
In a mortar, crush pepper with wine, fortified wine, remaining fish sauce and oil in a saucepan and bring to a boil.
Form the asparagus puree in a gratin dish, place the prepared quails on top and pour the sauce over them. Bake for 25-30 minutes. Serve sprinkled with pepper.
The dish can be served cooled.
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