While harvesting, a bunch of purple asparagus fell to the ground and the tips were irreparably damaged.

What to do with this bunch of asparagus?

No hesitation: wash them, cut the biggest ones in half and lengthwise, put them in an oven dish and drizzle them with extra virgin olive oil.
Cover them with tin foil, leave them in the oven for an hour at 200 °C, then serve them with smoked salmon, placed on warm, buttered croutons…
Ready to lick your lips?