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Eating PURPLE: Asparagus and Potatoes from Peru

June 14, 2011 by Joan Nova in Eggs, Product Recommendations, Recipe Development, Soup, Vegetables | 11 Comments

Don’t you just love when you spot something beautiful and different in the market?

That’s how I felt when I saw these purple asparagus from Peru. I had to try them. And what better accompaniment than purple potatoes?

Over the past few years, purple food has been purported to promote health and anti-aging. Even Dr. Oz says it’s good for you…so it must be true. :)

On to the experiment. I decided to roast the asparagus in the oven with a little olive oil and s+p and then double-duty both vegetables to make a soup and omelette. I also roasted a head of garlic separately (see recipes below).

Tortilla de Patatas y Esparragos Morados
Done in the Spanish manner, the potatoes were thinly sliced and fried in olive oil. They were then removed and folded into eggs that had been beaten with s+p, a dash of hot sauce, and a smashed clove of roasted garlic; the mixture was then slipped into the fry pan with the tips of the roasted asparagus. Once set, the omelette was inverted onto a plate and returned to the pan to finish cooking. I finished the dish with a fresh grating of parmesan cheese and black pepper.

As you can see, the asparagus lost its purpleness and the green interior became dominant especially in the soup.

Garlicky Cold Asparagus + Potato Soup
Blend 2+ cups chicken broth, handful of roasted asparagus stems, 3 cloves roasted garlic, and some of the fried potatoes to thicken; s+p to taste.

If you’re interested in learning more about purple asparagus, I found this blog post interesting. I was a little bummed to learn it had a high sugar and low fiber content. :(

 

 

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

11 Comments

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  1. Yum! I love colorful food and I like your cold soup idea—now if Seattle would only warm up enough for it! Apparently it’s “summer” here but you could’ve fooled me–you can’t take the Florida out of this girl.

  2. norma says:

    When you mentioned the purple asparagus I went to the market and did not find any. I can’t wait to try it. Love what you did with it.

  3. bellini says:

    The purple asparagus is a find Joan! As always your technique and creativeness in the kitchen shine!

  4. Peter says:

    I’ve seen the purple potatoes but never such purple asparagus! ‘Tis the season, enjoy!

  5. Love the purple veggies!

  6. I have never seen purple asparagus! It is gorgeous – and I think green soup is a bit more appetizing than purple soup might have been, anyway!
    :)
    Valerie

  7. Ben says:

    I spotted some purple potatoes down here one day, but I was in a hurry and didn’t get them. I love how they bring out the beautiful colors of the dishes they´re added to. Thanks for sharing this with us Joan!

  8. giz says:

    Wow, purple asparagu is a first for me – never seen it up here.

  9. Man, I wish I could find those potatoes around here! I have a recipe for pachamanca that I really want to try.

    That omelette looks amazing!

    -Perry

    Perry P. Perkins
    Author
    “La Caja China Cooking”
    “La Caja China World”

  10. I think tonight I’m going to make this potato asparagus tortilla. I was reminded earlier today of my dad’s homefries and now this, so my tastebuds want it. I also love purple food.

  11. Naoemi says:

    Me too! I also love purple vegetables.. I will cook eggplant for lunch..
    Naoemi recently posted..Dominos Pizza menuMy Profile

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