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Asparagus Points Dressed Like Peas

A dish of boiled asparagus served with a butter, flour, sugar, and egg yolk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Asparagus Points Dressed Like Peas

Ingredients

Directions

Prepare the asparagus

  1. Wash the asparagus points thoroughly.

  2. Place them in boiling water with salt and a pinch of baking soda.

  3. Cook for 10 to 12 minutes until tender.

  4. Drain and dry them on a clean cloth.

Make the sauce

  1. In a clean saucepan, melt the butter.

  2. Add the asparagus and sauté over medium heat for 8 to 10 minutes, shaking often.

  3. Sprinkle in the flour and sugar.

  4. Pour in boiling water to nearly cover the asparagus.

  5. Boil rapidly until little liquid remains.

  6. Stir in the beaten egg yolks.

  7. Serve the asparagus hot, ensuring the sauce clings to the vegetables.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Asparagus + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Asparagus
Forms the main body of the dish and carries the sauce.
Butter
Adds fat and richness while the asparagus sautés.
All-purpose flour
Thickens the cooking liquid so the sauce can cling to the vegetables.
Egg yolks
Enriches and thickens the sauce as it sets with gentle heat.

The step that matters

Stir in the beaten egg yolks. Egg yolks thicken through gentle heat and can scramble if the sauce is boiling hard. Remove the pan from strong heat or stir steadily so the sauce thickens smoothly and stays silky.

Swap the asparagus

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

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

Fit is the average pairing score against butter, flour, sugar, 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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