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 g plain flour; 3 medium eggs; 150 g whole milk; 70 g sunflower oil; 360 g water; 1 ½ tsp fine sea salt; 250 g asparagus; 30 g pine nuts; 20 g wild garlic leaves; 100 g onion; 1 heaped tsp vegetable stock paste; ¼ tsp ground black pepper; 200 g double cream; 200 g red pepper

4.0 3 évaluations

Préparation 15min

Total 45min

4 portions

Ingrédients

plain flour
310 g
medium eggs
3
whole milk
150 g
sunflower oil
70 g
water plus extra for boiling
360 g
fine sea salt plus 1 Tbsp
1 ½ tsp
asparagus cut in diagonal pieces (3 cm)
250 g
pine nuts
30 g
wild garlic leaves coarsely chopped
20 g
20 g fresh chives, coarsely chopped
onion quartered
100 g
vegetable stock paste homemade
1 heaped tsp
1 cube vegetable stock cube (for 0.5 l), crumbled
ground black pepper
¼ tsp
double cream
200 g
red pepper deseeded, cut in pieces (2 cm)
200 g