Italians have been enjoying asparagus for a very long time: We know that one Roman expression for getting something done quickly was do it in the time it takes to cook asparagus. So they ate it cooked quickly. Exactly what went on it likely depended upon the taste of the particular Roman. Because of its pronounced flavor asparagus has a way of dominating a dish made with it, and consequently seasonings tend to be light, lest they clash.
The standard simple modern Tuscan way of seasoning freshly boiled asparagus, for example, is with salt and a good drizzle of extravirgin olive oil, and many Romans probably ate it like this too. Or they may have preferred the Venetian seasoning, which is a sauce made by grinding a hard-boiled egg with melted unsalted butter, and seasoning the mixture with salt, pepper and (if you like it) a little freshly minced thyme.
Having said all this, a few words about asparagus. Though the Romans valued it highly, and especially liked that grown in the sandy soils around Ravenna, in Emilia Romagna, it subsequently passed from favor, and only began attracting attention again in the 1700s, when the farmers of Argenteuil, northwest of Paris, began cultivating it with care. Word of the rediscovered vegetable spread rapidly and soon others took up cultivation too; in Italy Piemonte proved especially suitable, though it is also grown (and prized) most everywhere.
Recipes and Info:
The Different Kinds of Asparagus, and Preparing Them
Preparing Asparagus, Illustrated
Alessio's Ridiculously Easy "Steamed" Asparagus
Risotto agli Asparagi
Asparagi alla Parmigiana
More Italian Asparagus Recipes
Asparagus Elsewhere on About:
Grilled Asparagus
Shrimp and Asparagus Pasta Asparagus Soup With Chickpeas and Gremolata
British Asparagus: A Quick Collection
Growing Asparagus
The standard simple modern Tuscan way of seasoning freshly boiled asparagus, for example, is with salt and a good drizzle of extravirgin olive oil, and many Romans probably ate it like this too. Or they may have preferred the Venetian seasoning, which is a sauce made by grinding a hard-boiled egg with melted unsalted butter, and seasoning the mixture with salt, pepper and (if you like it) a little freshly minced thyme.
Having said all this, a few words about asparagus. Though the Romans valued it highly, and especially liked that grown in the sandy soils around Ravenna, in Emilia Romagna, it subsequently passed from favor, and only began attracting attention again in the 1700s, when the farmers of Argenteuil, northwest of Paris, began cultivating it with care. Word of the rediscovered vegetable spread rapidly and soon others took up cultivation too; in Italy Piemonte proved especially suitable, though it is also grown (and prized) most everywhere.
Recipes and Info:
The Different Kinds of Asparagus, and Preparing Them
Preparing Asparagus, Illustrated
Alessio's Ridiculously Easy "Steamed" Asparagus
Risotto agli Asparagi
Asparagi alla Parmigiana
More Italian Asparagus Recipes
Asparagus Elsewhere on About:
Grilled Asparagus
Shrimp and Asparagus Pasta Asparagus Soup With Chickpeas and Gremolata
British Asparagus: A Quick Collection
Growing Asparagus