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Swabian asparagus spaetzle in white wine cream sauce

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Ingredients for 2 servings:

  • 500 g Spätzle from the refrigerated section
  • 2 tbsp butter
  • 2 pinches of sugar
  • salt and pepper
  • 400 g asparagus, green
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 10 tbsp Prosecco
  • 125 g brunch with fine herbs
  • 4 tbsp Parmesan, freshly grated
  • Salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and really fine and fresh

Peel the asparagus and trim off the woody ends. Cut into 1 cm pieces. Sauté the asparagus in butter and season with salt, pepper, sugar, and lime juice. Let it simmer until almost cooked. Add all the remaining ingredients except the spaetzle and cheese. Season to taste. Add the spaetzle and cheese, stir thoroughly, and serve on a plate with black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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