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Sauce

Asparagus Sauce

A sauce made from boiled asparagus, butter, eggs, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Asparagus and lemon work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 704 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Asparagus Sauce

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare the asparagus

  1. Boil the asparagus heads in a small amount of salted water until tender.

  2. Drain and chop the asparagus.

Make the sauce

  1. In a saucepan, heat the drawn butter and beat in the raw eggs.

  2. Ensure the butter is hot but do not cook after adding the asparagus.

  3. Add the chopped asparagus and season with salt, pepper, and lemon juice.

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 + lemontop 6% of all pairs
    Smell alikemoderate
    Cooked together704 recipes

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

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Lemon + white peppertop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Asparagus
Provides the main flavour and body of the sauce once chopped and folded in.
Raw eggs
Beaten into the hot butter to thicken the sauce and give it a creamy, emulsified texture.
Drawn butter
Supplies fat and richness, carrying flavour and giving the sauce a smooth mouthfeel.
Lemon juice
Adds acidity that brightens the rich butter and egg flavours.

The step that matters

Keep the heat low after adding the asparagus. Raw egg yolk proteins set at moderate temperatures, so if the sauce gets too hot it can scramble or curdle instead of staying smooth and thick. The butter should be hot enough to thicken the eggs gently but the sauce must not be cooked further once the asparagus goes in.

Swap the white pepper

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

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against asparagus, butter, lemon, egg. 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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