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Asparagus Puree, for Garniture

A creamy asparagus puree made with boiled asparagus, butter, cream sauce, and seasonings, finished with a touch of cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Asparagus Puree, for Garniture

Ingredients

Directions

Prepare the asparagus

  1. Break off the tender parts of the asparagus.

  2. Wash the asparagus in cold water.

  3. Drain the asparagus.

  4. Boil water in a saucepan.

  5. Add salt, parsley, and onions to the boiling water.

  6. Cook the asparagus in the boiling water until tender.

  7. Drain the asparagus.

  8. Remove the parsley and onions from the pot.

Make the puree

  1. Place the asparagus in a flat saucepan with butter.

  2. Season the asparagus with salt, pepper, nutmeg, and sugar.

  3. Add cream sauce and soaked bread crumbs.

  4. Cook the mixture for 10 minutes.

  5. Rub the mixture through a fine sieve.

  6. Return the puree to a flat saucepan.

  7. Reduce the puree with a little cream if necessary.

  8. Add spinach color for brightness if desired.

  9. Stir in a piece of butter before serving until melted.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Asparagus + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together566 recipes

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Asparagus
Forms the main body of the puree, giving its flavour and green colour.
Butter
Adds fat for a smooth, rich mouthfeel and a silky finish.
Bread crumbs
Soak up liquid and help thicken the puree for a fuller body.
Cream sauce
Adds moisture and richness, contributing to a smooth, velvety texture.
Cream
Thins the puree and adds richness and a silky texture when reduced.

The step that matters

Rub the mixture through a fine sieve. Asparagus fibres stay stringy unless the cooked mixture is pushed through a fine sieve, which breaks them down. Skipping or rushing this step leaves a grainy, fibrous puree instead of a smooth one.

Swap the onion

How well each one fits the dish's main ingredients (asparagus, parsley, butter, pepper, nutmeg, sugar, cream):

  1. Spinachfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against asparagus, parsley, butter, pepper, nutmeg, sugar, cream. 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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