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Eggs, Mixed, W. Asparagus-heads

A dish of boiled asparagus topped with a beaten egg and cheese mixture, cooked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Asparagus and cheese work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 219 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Eggs, Mixed, W. Asparagus-heads

Ingredients

Directions

Prepare

  1. Boil the asparagus heads until tender.

  2. In a bowl, beat the eggs and mix in the cheese.

Cook and serve

  1. Pour the egg mixture over the cooked asparagus in a pan.

  2. Cook on low heat until the eggs are set.

  3. Serve warm.

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. Asparagus + cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together219 recipes

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

  2. Egg + asparagustop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Eggs
Set into a tender structure as they cook, forming the body of the scramble.
Asparagus heads
Add the main vegetable texture and a fresh, green flavour.
Cheese
Adds richness and savoury flavour, and melts slightly into the eggs.

The step that matters

Cook on low heat until the eggs are set. Egg proteins tighten quickly under high heat, turning rubbery and watery. Gentle low heat lets them set softly and hold moisture, giving a tender scramble.

Swap the asparagus

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

  1. Asparagusthe original
  2. Mustardfits about as well
  3. Welsh onionfits less well
  4. Capsicumfits less well

Fit is the average pairing score against egg, cheese. 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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