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Pointes d'Asperges Au Beurre

From an old cookbook · modernised transcription
From a historical cookbook · 2 ingredients
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Why it works: Asparagus and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,026 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pointes d'Asperges Au Beurre

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Nutrition, whole recipe (rough)

129Calories
3 gProtein
12 gFat
5 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Asparagus6 spears (90g)27

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook.

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 + 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