Asparagus was a very expensive speciality in ancient Greek and Roman times that was especially frozen in the Alps for festivals and festivals. Both the Greeks and Romans appreciated their unique and delicate taste, diuretic and medical properties.
Asparagus was also known in Egypt, Syria and Spain. Roman recipes have been preserved, using the taste of asparagus.
They were eaten fresh during the season; when it’s fried in winter. Emperor Octavian Augustus even created a special fleet to transport the tasty vegetable. Hence the phrase velocius quam asparagi conquantur, meaning “faster than asparagus cooks”1, which the ruler used to illustrate quick execution.
A Roman recipe for asparagus from the book of Apicius De re coquinaria has been preserved to our times.
