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Asparagus with Tarragon Vinaigrette

By biggirlssmallkitchen · From Open Recipes · 7 ingredients
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Why it works: Asparagus and tarragon work together. They rank in the top 3% of all ingredient pairs, and 115 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Makes 4 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Asparagus + tarragontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together115 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + tarragontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together573 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Mustard + vinegartop 4% of all pairs
    Aroma overlaplow
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Vinegar + tarragontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,299 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Asparagus + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Mustard and vinegar share little aroma chemistry, yet 14,067 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (asparagus, vinegar, tarragon, olive):

  1. Tomatoabout as good a flavor fit
  2. Lettuceabout as good a flavor fit
  3. Mustardthe original
  4. Cucumberabout as good a flavor fit

Fit is the average pairing score against asparagus, vinegar, tarragon, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).