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Asparagus, Hollandaise Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Asparagus and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 573 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Asparagus, Hollandaise Sauce

Ingredients

Directions

  1. Prepare asparagus by tying them in small bunches.

  2. Boil the asparagus until tender.

  3. Drain the asparagus on a napkin.

  4. Serve the asparagus on a dish with Hollandaise sauce poured over the tops, or serve the sauce separately.

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 + saucetop 20% of all pairs
    Smell alikelow
    Cooked together573 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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