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Asparagus Omelette

A light omelette made with eggs, milk, butter, and boiled asparagus tops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Asparagus Omelette

Ingredients

Directions

Prepare

  1. Beat the eggs until very light.

  2. Boil the asparagus tops.

  3. Chop the boiled asparagus finely.

  4. Combine the beaten eggs and milk in a bowl.

  5. Add the chopped asparagus to the egg mixture.

Cook and serve

  1. Heat a frying pan and melt the butter until hot but not frying.

  2. Pour the egg mixture into the pan, shaking it gently as it cooks.

  3. Loosen the omelette from the pan with a spatula.

  4. Fold the omelette in half.

  5. Turn the folded omelette onto a hot dish.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Asparagus + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Egg + asparagustop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Eggs
Set to form the structure and soft body of the omelette.
Milk
Adds moisture, keeping the beaten eggs tender as they cook.
Asparagus
Provides the main filling and a green, vegetal flavour.
Butter
Fats the pan so the omelette releases and adds richness.

The step that matters

Pour the egg mixture into the pan, shaking it gently as it cooks.. Moving the eggs as they set keeps curds small and tender. Heat that is too high or too still can make the omelette tough or stick.

Swap the asparagus

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

  1. Potatofits about as well
  2. Asparagusthe original
  3. Chivefits less well
  4. Leekfits less well

Fit is the average pairing score against egg, milk, butter. 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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