What to do with Purple Asparagus: Quick Recipe for a Weeknight Meal

A few weeks ago I attended a media event at the Smucker Farms of Lancaster Co Store in DC. I got a chance to sample some of the wonderful products available at the store including cheese, jams, popcorn, crackers and cookies.

Not only is the space absolutely adorable, but the staff was knowledgeable and friendly. All the products come directly from  Lancaster County, Pennsylvania.

I did not leave empty handed: Smucker Farms graciously gave me a mini crate filled with samples of soap, jam, cheese and other little goodies. {Did I just say goodies?!}

One of the gifts that I was most excited about was purple asparagus. I've never tasted or cooked it before and could not wait.

What did I make with it? Below is a quick write up of my meal, but there are no exact measurements because I was cooking while packing for Seattle and watching TV...you'll just have to improvise.

Quick Recipe for a Weeknight Meal {you can also make this dish for breakfast, brunch or lunch}

Ingredients

olive oil
onion, chopped
purple asparagus, ends trimmed, cut into 3/4" pieces
canned tomatoes without juices
prosciutto, sliced
eggs
salt & pepper
shredded cheese
cilantro, chopped

Directions

1. Heat oil in a skillet.

2. Add onions and asparagus to the skillet and saute until softened.

3. Add tomatoes and prosciutto and cook for a few minutes.

4. Make two indentations in the vegetables mixture and carefully drop in two eggs {clearly without the shells}. Season with salt and pepper and let the eggs cook for a few minutes.

5. Sprinkle everything with cheese, and cook covered until the cheese has melted and the whites of the eggs have set.

6. Garnish with cilantro and serve.

Could this be any easier? You can serve this meal on its own or with some crusty bread.

Alas, the asparagus turns from purple to green while it's being cooked. If you want to retain the beautiful purple color, use the purple asparagus in a raw preparation as my friend Cecilia did.