Spätzle with Asparagus and Wild Garlic Cream Sauce

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Prep. 15 min

Total 45 min

4 portions

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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