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