Asparagus on Spaetzle – Cream Cheese – Bed
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g spaetzle
- 200 g cream cheese
- 100 g rocket
- g 1,000 asparaus, (preferably asparaus heads)
- 1 onion (s)
- 2 cloves garlic
- 2 teaspoons olive oil
- 1 pinch (s) salt
- Herbal salt, freshly ground pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and if necessary, if the stalks are whole and not heads, cut the sticks into three parts and put them in a saucepan with a little liquid on the bottom, a pinch of salt and a teaspoon of olive oil.
- Preheat the oven to 225 degrees and put the saucepan with the lid in the oven. Leave in the oven until the asparagus is soft enough. Every now and then test with a fork, the times vary greatly depending on the oven.
- In the meantime, chop the onion and garlic and fry with a teaspoon of olive oil until translucent.
- Cook the spaetzle.
- Add the cream cheese to the pan with the onions and garlic, season with salt and pepper and stir to create a creamy sauce.
- When the asparagus is ready, add some of the concentrated asparagus stock from the saucepan to the sauce (approx. 3 tablespoons, depending on your preference and taste and how thick the sauce should be).
- Add the cooked spaetzle to the pan with the cream cheese sauce and stir everything together. Turn off the hotplate.
- Finely chop the rocket and mix with the cream cheese spaetzle.
- Place the spaetzle prepared in this way on a large serving plate and leave space in the middle. Now place the asparagus in the middle.
- A light variant (compared to the Hollandaise) for asparagus fans!
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