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Asperges a LA Sauce Blanche

A dish of boiled asparagus served with Hollandaise sauce or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Asparagus and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 573 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Asperges a LA Sauce Blanche

Ingredients

Directions

Prepare

  1. Choose asparagus that is purple at the tips and white at the ends.

  2. Trim the ends of the asparagus by 1 millimeter and peel them carefully.

  3. Tie the asparagus into a bundle of 8 to 10 spears.

Cook

  1. Boil water in a pot and add the salt at a rate of 5 grams per liter.

  2. Cook the asparagus in the boiling salted water for 10 minutes.

  3. Once cooked, remove the asparagus and plunge them into cold water.

Serve

  1. Drain the asparagus carefully and arrange them on a serving platter lined with a napkin.

  2. Serve with Hollandaise sauce or melted butter on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Asparagus + saucetop 20% of all pairs
    Smell alikelow
    Cooked together573 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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