Baked purple asparagus

In every season the land offers up a significant amount of fresh and tasty produce, so that we never have to go without the wonderful taste of vegetables - especially during the spring and summer when the weather is perfect for eating something light. If ever there is a right time, spring is when we should sample the excellent purple asparagus from Albenga, baking them in the oven, creating in short order a side dish that goes perfectly with many meals and accompaniments, including the hard-boiled eggs suggested here. Follow the step-by-step recipe from our skilled chef and in no time at all you will have some really impressive baked purple asparagus. They will be so successful that you won’t believe how many are eaten by your guests!


20 minutes Total time
90 minutes Active time
Serves 2 persons
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Cut off the bottom part of the asparagus at the point where they become tough, about 3cm from the bottom. Cut in half lengthwise. Oil the asparagus lengthwise and season with salt. Partly cook the asparagus in a frying pan without browning, then cook the asparagus in the oven for 1 hour. Hard-boil some eggs to accompany the asparagus. The baked purple asparagus are ready, accompanied by a some chopped hard-boiled eggs and seasoned with salt, pepper and olive oil.

To buy asparagus that are at the right point of ripeness, you'll have to make sure that they are firm: they must break when you bend them.
To make this recipe we are using none other than purple asparagus, a variety of asparagus from Albenga in the province of Savona, Italy.

Step by step

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