Why it works: Asparagus and egg 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 ↓
Asparagus Omelet
Ingredients
Directions
Prepare
Boil the asparagus with a little salt until half cooked.
Cut the edible part of the asparagus into small pieces.
Cook the omelet
Beat the eggs and mix in the asparagus.
Cook the omelet as you normally would.
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.
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Asparagus + eggtop 17% of all pairsSmell alikemoderateCooked together1,338 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set into the structure of the omelet as they cook, holding the asparagus together.
- Asparagus
- Adds a tender, vegetal texture and flavor to the eggs.
The step that matters
Boil the asparagus until half cooked. Asparagus cooks quickly, and fully cooking it before adding it to the eggs can make it soft and watery. Partial cooking leaves it tender but still firm, so it holds its texture while the omelet sets.
“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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