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Asparagus on Toast II

A dish of boiled asparagus served on hot toast with a butter and lemon dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Asparagus on Toast II

Ingredients

Directions

  1. Boil the asparagus stalks in salted water for 20 minutes.

  2. Remove the stalks to a warm place and let the water boil down to about 1 teaspoon.

  3. Add the butter and lemon juice to the reduced water; season with pepper and additional salt if needed.

  4. Place the hot toast on a platter, add the asparagus stalks, and pour the dressing over them.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Asparagus + lemontop 6% of all pairs
    Smell alikemoderate
    Cooked together704 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Asparagus + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,968 recipes

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

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. 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

What each ingredient does

Asparagus
Forms the main body of the dish and provides its fresh, green flavor.
Butter
Adds richness and a smooth texture to the dressing as it emulsifies with the reduced water.
Lemon juice
Adds acidity that brightens the buttery dressing and balances its richness.

The step that matters

Reducing the cooking water to about 1 teaspoon. Boiling the water down concentrates its flavor and gives the dressing body. If it is reduced too far it can scorch, and if not reduced enough the dressing will be thin and watery.

Swap the asparagus

How well each one fits the dish's main ingredients (butter, lemon, pepper):

  1. Capsicumfits about as well
  2. Spinachfits about as well
  3. Asparagusthe original
  4. Shallotfits about as well

Fit is the average pairing score against butter, lemon, pepper. 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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