Skip to main content
Main

Omelet with Asparagus

A cooked egg dish with buttered asparagus and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Asparagus and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,338 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelet with Asparagus

Ingredients

Directions

Prepare

  1. Cut the tops of the cold dressed asparagus into small pieces.

  2. Melt the butter in an omelet pan.

Cook

  1. Add the asparagus to the pan.

  2. Pour in the beaten eggs seasoned with herbs and cook until set.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + asparagustop 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
Their proteins set when heated, giving the omelet its structure.
Butter
Adds richness and flavour and helps keep the omelet from sticking to the pan.
Asparagus
Adds tender texture and a fresh vegetable flavour to the filling.

The step that matters

Cook the eggs until just set. Egg proteins coagulate as they heat, forming a tender structure. Too much heat makes them tough, dry and browned, while stopping too early leaves a runny centre.

Swap the asparagus

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

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

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

You might also like

Asparagus SoupAsparagus Soup179 recipesAsparagus SaladAsparagus Salad77 recipesCream of AsparagusCream of Asparagus38 recipesBoiled AsparagusBoiled Asparagus27 recipes