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Asparagus Patties

A savory dish of asparagus mixed into a creamy roux, served in puff pastry shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Patties

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter and stir in the flour to make a roux.

  2. Gradually add the chicken broth, cream, and water from the asparagus, stirring until smooth.

  3. Remove from heat and mix in the beaten egg yolks, lemon juice, salt, and pepper.

Assemble and serve

  1. Add the cooked asparagus pieces and stir to combine.

  2. Serve the mixture in hot puff pastry shells.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  5. Chicken + asparagustop 11% of all pairs
    Smell alikemoderate
    Cooked together539 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Butter
Enriches the roux and adds richness and flavour to the sauce.
Flour
Thickens the sauce as the roux cooks with the butter.
Egg yolks
Enrich and thicken the sauce, giving it body and a smooth texture.
Cream
Adds fat and richness, giving the sauce a smoother, silkier texture.
Asparagus
Provides the main flavour and the tender pieces that fill the patties.

The step that matters

Mix in the egg yolks off the heat. Egg yolks thicken by gentle heat and can scramble if the sauce is too hot. Removing the pan from the heat before adding them lets them thicken the sauce smoothly without curdling.

“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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