This is a recipe from an ancient Book known as Apicius de re Coquinaria:
1kg asparagus, six eggs, one glass white wine, two spoonfuls liquamen (or a pinch of salt), green coriander,one onion,pepper a little oil.
Wash the asparagus, tie them in bunches and pace them upright in a pan. Add water, taking care not to submerge the tips and boil them covered for about ten minutes. After cooking, cut off the tips and put them in a mortar. Crush them, then pour in part of the wine, mix and filter. Prepare a mince of onion and green coriander, put this in a bowl and sprinkle with pepper, add two spoonfuls of wine, one spoonful of "liquamen" and a little oil. Mix in the filtered sediment of the previous preparation and the eggs, beat for some minutes, Heat two spoonfuls of oil in a frying pan and cook the omelette until is golden on both sides. Serve sprinkled with freshly ground pepper.
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