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Asparagus Omelette

A quick egg dish with cooked asparagus, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Asparagus and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,968 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Asparagus Omelette

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs with salt and pepper.

  2. Heat butter in a skillet over medium heat.

Cook the omelette

  1. Pour in the eggs and cook until the edges begin to set.

  2. Place the cooked asparagus in the center of the omelette.

  3. Fold the omelette over the asparagus and cook for another minute.

  4. Serve hot.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,968 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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 that holds the omelette together when folded.
Asparagus points
Add flavour and a tender bite inside the folded omelette.

The step that matters

Cooking the eggs over medium heat. Eggs set quickly and turn tough or rubbery if overcooked. Medium heat lets the edges set gently while the centre stays moist, so the omelette folds without cracking.

Swap the asparagus

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

  1. Capsicumfits about as well
  2. Asparagusthe original
  3. Chivefits about as well
  4. Potatofits about as well

Fit is the average pairing score against egg, pepper, butter. 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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