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Stewed Asparagus for Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Asparagus and meat work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 142 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Stewed Asparagus for Sauce

Ingredients

Directions

  1. Scale the asparagus and cut off the heads, keeping only the edible parts.

  2. Boil the asparagus heads until nearly done, then strain and rinse with cold water to keep them green.

  3. Prepare a strong cullis and bring it to a boil.

  4. Add the asparagus heads to the cullis five minutes before serving.

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 + meattop 15% of all pairs
    Smell alikemoderate
    Cooked together142 recipes

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

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

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