Spätzle with Asparagus and Wild Garlic Cream Sauce

Name: Spätzle with Asparagus and Wild Garlic Cream Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 310 gram wheat flour; 3 egg, European medium (53-63 g) (from chicken); 150 gram whole cow milk; 70 gram sunflower oil; 360 gram water; 1 ½ teaspoon salt; 250 gram asparagus; 30 gram pine nut, raw; 20 gram wild garlic leaf, fresh; 100 gram onion; 1 heaped teaspoon vegetable stock paste; ¼ teaspoon black pepper, ground; 200 gram double cream (around 48 % fat); 200 gram red pepper

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Prep. 15 min

Total 45 min

4 portions

Ingredients

wheat flour
310 gram
egg, European medium (53-63 g) (from chicken)
3
whole cow milk
150 gram
sunflower oil
70 gram
water plus extra for boiling
360 gram
salt plus 1 Tbsp
1 ½ teaspoon
asparagus cut in diagonal pieces (3 cm)
250 gram
pine nut, raw
30 gram
wild garlic leaf, fresh coarsely chopped
20 gram
20 gram chive, fresh, coarsely chopped
onion quartered
100 gram
vegetable stock paste homemade
1 heaped teaspoon
1 cube vegetable stock cube (for 0.5 l), crumbled
black pepper, ground
¼ teaspoon
double cream (around 48 % fat)
200 gram
red pepper deseeded, cut in pieces (2 cm)
200 gram