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Asparagus Omelet

A simple omelet made with asparagus and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Asparagus and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,338 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Asparagus Omelet

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the asparagus

  1. Remove the tough ends from the asparagus and cut the edible parts into small pieces.

  2. Cook the asparagus in a pan with a little salt until half cooked.

Make the omelet

  1. Beat the eggs in a bowl and mix in the cooked asparagus.

  2. Prepare the omelet in a frying pan as you normally would.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

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

What each ingredient does

Asparagus
Provides the main vegetable filling and a tender, slightly crisp texture in the omelet.
Eggs
Set when heated to form the structure of the omelet and bind the asparagus together.

The step that matters

Cooking the asparagus until half cooked. Asparagus pieces added raw to an omelet stay fibrous and can release water as they cook, while overcooked pieces turn soft and dull. Partial cooking first gives tender pieces that finish gently inside the eggs.

“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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