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To Boil Asparagus

A boiled asparagus dish served with toasted bread and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Boil Asparagus

Ingredients

Directions

Prepare

  1. Fill a pot with water and add a handful of coarse sea salt. Bring to a boil.

  2. Scrape the asparagus stalks until they are white and cut them to 2-3 inches below the green part.

  3. Place the scraped asparagus in cold water to keep it fresh.

  4. Tie the asparagus in small bundles with bast or tape.

Boil and serve

  1. Once the water is boiling, add the asparagus and boil for 1 hour (1 hour and 15 minutes for older asparagus).

  2. Toast the bread, cut off the crust, and dip it into the asparagus water.

  3. Drain the asparagus and place it on the toast with the heads pointing inward and the stalks spreading outward.

  4. Serve with melted butter.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Asparagus + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

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

  3. 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
Is the vegetable being cooked, so its tender texture comes from the long boil.
Bread
Toast soaks up the asparagus water, giving a flavoured base to hold the spears.
Butter
Melted butter adds richness and fat that complements the mild asparagus flavour.

The step that matters

Boiling time. Asparagus turns from crisp to soft over a long boil, and older spears need more time to become tender. Checking tenderness helps avoid mushy or undercooked stalks.

Swap the asparagus

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

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

Fit is the average pairing score against bread, 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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