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Asparagus with Shallots Recipe

Sophie Wright shares her tasty asparagus with shallots starter.

By lovefood · From Open Recipes · 10 ingredients
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Why it works: Asparagus and shallot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 137 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

4 people
Prep10 min
Cook15 min

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + shallottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together137 recipes

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

  2. Shallot + mustardtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together842 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  5. Asparagus + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (asparagus, shallot, butter, white wine, cream, lemon, olive):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Chivebetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against asparagus, shallot, butter, white wine, cream, lemon, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).