Skip to main content
Main

Omelette Aux Pointes D'asperges

A French omelette with asparagus tips and German sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and asparagus are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,338 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelette Aux Pointes D'asperges

Ingredients

Directions

Make the omelette

  1. Beat the eggs in a bowl and season with coarse sea salt.

  2. Cook the omelette in a hot skillet until set.

  3. Just before folding, add the sauced asparagus tips on top.

  4. Fold the omelette.

Serve

  1. Pour German sauce around it.

  2. Serve.

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. Egg + asparagustop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set to form the structure and body of the omelette as they cook.
Asparagus tips
Add tender texture and a fresh vegetable flavor to the filling.

The step that matters

Cooking the omelette until set. Eggs set as their proteins coagulate with heat. Cooking in a hot skillet until just set keeps the omelette tender and moist, while overcooking makes it dry and rubbery.

Swap the asparagus

How well each one fits the dish's main ingredients (egg, sauce):

  1. Horseradishfits about as well
  2. Shallotfits about as well
  3. Asparagusthe original
  4. Welsh onionfits about as well

Fit is the average pairing score against egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Asparagus SoupAsparagus Soup179 recipesAsparagus SaladAsparagus Salad77 recipesCream of AsparagusCream of Asparagus38 recipesBoiled AsparagusBoiled Asparagus27 recipes