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To Boll Asparagus

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Boll Asparagus

Ingredients

Directions

  1. Scrape the stems of the asparagus lightly, cleaning them from 1 to 2 inches of the green tips.

  2. Place the cleaned asparagus in cold water until ready.

  3. Tie the asparagus in equal-sized bunches and cut the large ends evenly.

  4. Boil plenty of water and add the asparagus, cooking until tender (about 20 to 25 minutes).

  5. While the asparagus cooks, cut a slice of bread ½ inch thick, remove the crust, and toast it until golden brown on both sides.

  6. Once the asparagus is tender, remove it immediately to retain color and flavor.

  7. Dip the toasted bread quickly into the boiling water, then place the asparagus on top with the tips meeting in the center.

  8. Serve with rich melted butter and optionally stir in a small amount of vinegar.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Asparagus + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

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

  3. Asparagus + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,026 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Asparagus + vinegartop 19% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

    Shared aroma: acetoin (butter, cream).

  5. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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 (bread, butter, vinegar):

  1. Shallotfits better
  2. Mustardfits better
  3. Capsicumfits better
  4. Asparagusthe original

Fit is the average pairing score against bread, butter, vinegar. Candidates are from the same food group and used in at least 100 recipes.

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