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Salad

Asparagus Salad, with Truffles, Royal

A chilled asparagus salad flavored with truffles, lemon, salt, pepper, and garnished with hard‑boiled eggs and Madeira wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Asparagus Salad, with Truffles, Royal

Ingredients

Directions

Prepare

  1. Prepare the asparagus as directed in recipe No. 78.

  2. Cut the truffles into short julienne strips, using half the quantity of asparagus.

Dress and chill

  1. Season with salt and pepper, then add the lemon juice.

  2. Gently mix all ingredients together, cover, and refrigerate for 1 hour.

Garnish and serve

  1. Garnish the salad with alternating fine chopped egg yolks and whites around the border.

  2. Add slices of truffles dipped in reduced cold Madeira wine sauce.

  3. Create a crown in the center and fill it with Tartare sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Asparagus + lemontop 6% of all pairs
    Smell alikemoderate
    Cooked together704 recipes

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

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

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

  4. Asparagus + truffletop 10% of all pairs
    Smell alikemoderate
    Cooked together141 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes

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 salad and carries the dressing.
Truffles
Adds a strong, earthy aroma that defines the dish.
Lemon juice
Adds acidity that brightens the flavour of the salad.

“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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