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Entremets — Green Peas or Asparagus

A side dish of green peas or asparagus cooked with bacon, butter, and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Entremets — Green Peas or Asparagus

Ingredients

Directions

  1. Fry the bacon slices until crispy.

  2. In the same dish, add the green peas or asparagus.

  3. Pour the bacon fat over the vegetables.

  4. Serve hot.

  5. Add melted butter and season with coarse sea salt.

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. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 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

Bacon
Renders fat that carries smoky, savoury flavour into the vegetables.
Green peas or asparagus
Forms the main body of the dish and provides its fresh, tender texture.
Butter
Adds richness and a silky coating that carries flavour and moisture.

The step that matters

Fry the bacon until crispy. Slow, moderate heat lets the fat render out gradually while the slices crisp evenly. High heat can scorch the outside before the fat is released, leaving the bacon bitter and the fat less useful for the vegetables.

“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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