ok, i have the 1st of the purple asparagus, and lots of fresh eggs

[mopinko]

what do i make for supper? something simple.

[drray23]

1. well, with eggs you can make a hollandaise sauce

to go on your asparagus

[Irish_Dem]

2. Does purple asparagus taste like the regular green kind?

I am one of those people who cannot eat food that looks or tastes odd or strange.

Including food the "wrong" color.

So I have to rely on others to tell me what stuff tastes like.

[mopinko]

3. well that's a shame, because color and flavor are one in the same.

the esters that give color also have flavor. all purple veggies have a distinctive flavor note.
sadly most purple fades when cooked. the flavor lingers, but it's stronger in things that keep their color. i grow purle yardlong beans, which hold it well.

red is very bitter, so lighter berries or tomatoes have delicate flavors that come out w/o that bitter overtaste.
when i started this farm, i bought all the weird color, weird looking things. still a painter at heart.
but the flavor journey has been most interesting.

[Irish_Dem]

6. I was a preemie, two months early, weighed less than 2 lbs at birth.

So I have this raw neurological system that was not fully developed.

It manifests in strange ways including food preferences, color, texture, taste.
Been that way since a child.

My mother tried to make me eat blood red beets as a child and it did not end well.

That is interesting that purple food has a similar taste but fades when cooking.
I think I might try purple asparagus if it tastes like the green.

Once friends served me blue potatoes and I had to calm myself so I wouldn't bolt out of the room.

I have an artistic eye and love color. I would for sure make arrangements for my kitchen island with the beautiful veggies you describe.

[viva la]

4. I love sauteeing bite-sized pieces of asparagus in butter till softish

And scrambling them in scrambled eggs.
Truly yummy.

You could also make a quiche, but tell you the truth, it's more work, and will taste pretty much the same as the scrambled eggs.

[mopinko]

5. sort of thinking omelette.

have cheese, some other veggies.

[viva la]

7. A mild cheese maybe?

Swiss?

[mopinko]

9. meh. like a strong cheese.

got some pepper jack that might be good.
sharp cheddar and mozzarella are the other choices.

[viva la]

12. I'm a wimp

I was even going to suggest some sweet onion.
You probably are going the jalapeno route!

[mopinko]

8. and ftr, i'll have these ingredient for a few weeks.

and i could live on the eggs, year round, if i had to.
they're just getting up to speed. i'll put a few dozen in the freezer for winter.

[viva la]

13. Freeze the eggs?

Do you do that in the shell?

[mopinko]

14. no. in muffin tins.

freeze, then transfer to bags. almost as good as fresh, even for baking.

[mopinko]

19. you can freeze hard boiled, too.

i just did 2 dozen, and i'll throw 1 in the freezer. havent tried it, so i'll sample before i do more.
nice to be able to pull out 1-2 eggs for a salad or something.

[Hortensis]

10. Yum. Sounds lovely. Of course asparagus with hard boiled eggs,

or soft, with favorite vinaigrette spooned over. Add...whatever, if desired.

[mopinko]

11. i'll prolly toss some on to boil while i'm cooking.

had the best damn egg salad a while back. these eggs are sooo good. there's just no comparison to free range chicken eggs, w zero miles on them.
some barely sauteed spears, chopped up, sounds almost decadent in an egg salad.

[Hortensis]

16. :) Your asparagus sounds wonderful, including the "barely" sauteed.

Our supply of fresh eggs just ended, though. For now anyway. Bird flu. The dozen little friends who came each day from our neighbor's house to happily tear up our garden are gone. We miss them. She'd brought in another couple little hens from her father's farm just before it appeared there.

Happy summer gardening.

[mopinko]

17. ugh. yeah. i keep a pretty closed flock.

i grow my own, and rarely take the free chickens i'm offered. so far so good.
keep a hose drip, tho, and it gets wild visitors.

[Hortensis]

20. Sounds good. I don't know how close constitutes exposure.

Her yard's surrounded on two sides by marsh, with wilderness beyond, with various kinds of birds. They seemed to know to stay away from the water because of the alligators, though. Still, we hope, and the timing seems to suggest, that it came from her father's farm. Apparently a new surge of the virus is expected for the fall, but she should be able to have a new flock established before then. It's a sweet little property, not too big to fence.

[rsdsharp]

15. A frittata.

Cut the asparagus into bite size pieces, add to the beaten eggs, pour into the pan on the stove, and finish in the oven.

[mopinko]

18. pretty much what i did. sauted w a bit of onion and garlic.

added eggs, topped w some cheese, and finished in the broiler.

did some hardboiled while i was at it, and i'll make egg salad tomorrow. i like lots of veggies in mine, so, celery, carrots, red onion, and some chopped asparagus. some of the spears are pretty tiny and fine raw.

it was delicious, btw.

[Major Nikon]

21. Omelets aren't just for breakfast

It doesn't get much simpler.

[Warpy]

22. Asparagus frittata

It's simplicity, itself: asparagus, lots of eggs, cheese, butter and/or oil, salt and pepper. There is no crust to fuss with and it's even pretty good cold, although why would you with a microwave handy?

If you think you need a recipe: https://www.allrecipes.com/recipe/264069/easy-asparagus-frittata/

[mopinko]

23. it's pretty much what i did, but

not sure it's worth heating up the oven for it.
could make some biscuits, too, tho.

[Warpy]

24. Back in the good old days when my wrists worked

I'd heat up the cast iron frypan on one burner and a Le Creuset lid that fit it, the lid hotter than the frypan. Then I'd dump the whole business in, pop the hot lid on, shut the heat off, and let it cook itself over the next 15-30 minutes or so.

Not wanting to heat up the kitchen with an oven in a desert summer had me doing a lot of baking on top of the stove.

[TygrBright]

25. Sounds like hollandaise time! n/t