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Asparagus and Ee@os

A dish of asparagus and eggs served over toast or fried bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Asparagus and Ee@os

Ingredients

Directions

Prepare the asparagus

  1. Cut off the violet ends of the asparagus and save the other parts for soup.

  2. Stew the asparagus ends in water until tender, then drain.

Make the eggs

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

  2. Melt the butter in a saucepan, then stir in the eggs and cooked asparagus. Season to taste.

Serve

  1. Spread the toast or fried bread crumbs on a platter and pour the egg and asparagus mixture over it before serving.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Asparagus + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Asparagus + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked 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 when heated, forming the soft, creamy body of the dish.
Asparagus
Provides the main vegetable flavour and a tender, slightly chewy texture.
Cream
Adds richness and moisture, keeping the eggs soft and smooth.
Butter
Adds fat and flavour to the pan so the eggs cook gently and richly.

The step that matters

Stir the eggs gently over the butter. Eggs set quickly when heated, so stirring them gently over moderate heat keeps the mixture soft and creamy rather than dry or curdled.

Swap the asparagus

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

  1. Leekfits about as well
  2. Asparagusthe original
  3. Potatofits about as well
  4. Chivefits about as well

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