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Dessert

Asparagus a LA Creme

A dish of boiled asparagus topped with Bechamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Asparagus and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 573 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Asparagus a LA Creme

Ingredients

Directions

  1. Boil the asparagus until tender.

  2. Drain and place the asparagus in a serving dish.

  3. Pour the Bechamel sauce over the asparagus.

  4. Serve warm.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Green asparagus
Forms the main body of the dish and provides its fresh, tender vegetable texture.
Bechamel sauce
Adds a smooth, creamy coating that gives the dish moisture and richness.

“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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