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Asparagus Peas

A simple side dish of boiled asparagus sautéed with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Asparagus and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,968 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Asparagus Peas

Ingredients

Directions

Prepare and cook

  1. Wash the asparagus thoroughly and cut it into half-inch lengths.

  2. Boil the asparagus as directed for green vegetables.

Finish and serve

  1. Heat the cooked asparagus in a pan with butter, salt, and pepper.

  2. Serve immediately to maintain its color.

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

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

  2. Asparagus + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,026 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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 supplies its fresh, green flavor and texture.
Butter
Adds fat and richness, carrying flavor and giving the asparagus a glossy finish.

The step that matters

Serve immediately to maintain its color. Green vegetables contain chlorophyll, which breaks down into a dull olive-brown when the asparagus is overcooked or held after cooking. Serving right after the final heating keeps the bright green color.

Swap the asparagus

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

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits about as well
  4. Asparagusthe original

Fit is the average pairing score against butter, 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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