Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Asparagus
Ingredients
Directions
Scrape the asparagus and cut the heads to an equal length.
Tie the asparagus into small bundles.
Boil the bundles briskly for twenty minutes.
Serve with a toast at the bottom of the dish and drizzle with butter-sauce à la Tickletooth.
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.
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Asparagus + buttertop 17% of all pairsSmell alikemoderateCooked together2,026 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Asparagus + saucetop 20% of all pairsSmell alikelowCooked together573 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the asparagus
How well each one fits the dish's main ingredients (butter, sauce):
- Shallotfits better
- Mustardfits better
- Onionfits better
- Asparagusthe original
Fit is the average pairing score against butter, sauce. Candidates are from the same food group and used in at least 100 recipes.
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