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Spätzle with Asparagus and Wild Garlic Cream Sauce
No ratings
Prep. 15 min
Total 45 min
4 portions
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Ingredients

Asparagus
  • cooking oil
    20 g
  • green asparagus cleaned, cut in diagonal pieces (3 cm)
    250 g
  • pine nuts
    30 g
Wild garlic cream sauce and assembly
  • fresh wild garlic leaves (buah kulim), coarsely chopped
    20 g
  • onions cut in halves
    100 g
  • cooking oil
    20 g
  • plain flour
    10 g
  • water
    300 g
  • vegetable stock paste
    1 tsp
    1 vegetable stock cube (for 0.5 l), crumbled
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • spätzle (see tip)
    500 g
  • salt to season
  • ground black pepper to season
  • red capsicums deseeded
    200 g
  • whipping cream
    200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 324 mg
Protein 21 g
Calories 3451 kJ / 825 kcal
Fat 36 g
Fibre 7.3 g
Saturated Fat 13 g
Carbohydrates 106 g

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