Why it works: Asparagus and broccoli match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 123 recipes mention both. Both carry 2-hexenal, which smells green, leafy. The science ↓
The recipe
8 MealsIngredients
Directions
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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.
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Asparagus + broccolitop 3% of all pairsAroma overlapstrongMentioned together123 recipes
Shared aroma: 2-hexenal (green, leafy).
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Rice + asparagustop 3% of all pairsAroma overlapstrongMentioned together244 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Quinoa + broccolitop 4% of all pairsAroma overlapstrongMentioned together55 recipes
Shared aroma: coumarin (sweet, hay).
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Quinoa + asparagustop 4% of all pairsAroma overlapstrongMentioned together21 recipes
Shared aroma: 2-octenal (fatty, green).
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Rice + broccolitop 5% of all pairsAroma overlapstrongMentioned together609 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the broccoli
How well each one fits the dish's main ingredients (quinoa, rice, asparagus):
- Spinachbetter flavor fit
- Potatoabout as good a flavor fit
- Cucumberabout as good a flavor fit
- Broccolithe original
Fit is the average pairing score against quinoa, rice, asparagus. 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).
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