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Asparagus Omelet

A quick omelet made with boiled asparagus and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Asparagus and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 566 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Asparagus Omelet

Ingredients

Directions

Prepare the asparagus

  1. Boil the asparagus with a little salt until half cooked.

  2. Cut the eatable part of the asparagus into small pieces.

Make the omelet

  1. Beat the eggs and mix in the asparagus.

  2. For a parsley omelet, add chopped parsley to the egg mixture.

  3. Cook the omelet in a hot skillet 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 + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together566 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set to form the structure and body of the omelet as they cook.
Asparagus
Adds the main vegetable texture and flavour to the omelet.

The step that matters

Cook the omelet in a hot skillet until set. Eggs set through protein coagulation when heated. If the heat is too low the omelet stays runny, and if it is too high the eggs toughen and brown before the centre sets.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (asparagus, egg):

  1. Tarragonfits better
  2. Capersfits better
  3. Parsleythe original
  4. Nutmegfits about as well

Fit is the average pairing score against asparagus, 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.

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