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Asparagus Omdd

A savory omelette made with boiled asparagus, eggs, cream, butter, and served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Asparagus Omdd

Ingredients

Directions

Prepare

  1. Boil the asparagus until tender, then remove the green portion and chop it into thin slices.

  2. Season the chopped asparagus with salt and cayenne pepper.

  3. In a bowl, beat the eggs with the cream.

Cook and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Pour half of the egg mixture into the pan, then add the asparagus on top.

  3. Cover the asparagus with the remaining egg mixture.

  4. Cook until set, then serve on a slice of buttered toast.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Asparagus + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,968 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Asparagus + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Asparagus + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,026 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Set into a firm, tender structure that holds the filling together as the omelette cooks.
Cream
Adds moisture and richness, keeping the cooked eggs soft rather than dry.
Butter
Adds fat and flavor, and helps the omelette release from the pan.
Asparagus
Main vegetable filling, adding its own moisture and flavor to the eggs.

The step that matters

Cook until set over medium heat. Egg proteins set best at gentle heat. Too much heat makes the eggs tough, rubbery, and browned on the bottom before the top sets. Keep the heat moderate and stop cooking once the eggs no longer look runny.

Swap the asparagus

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

  1. Potatofits about as well
  2. Spinachfits about as well
  3. Asparagusthe original
  4. Capsicumfits about as well

Fit is the average pairing score against pepper, egg, cream, butter. 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.

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