Kaesespatzle mit Roestzwiebeln und Spargel

Version v2 current · History (2) · Made

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Serves 3

Ingredients

• 400 g green asparagus (woody ends snapped off)
• 15 ml olive oil
• 4 g salt
• black pepper
• 2 onion (large, thinly sliced, about 400g total)
• 30 g plain flour
• 30 ml neutral oil
• 400 g frische Spaetzle
• 15 g butter
• 150 g Bergkaese (grated)
• 50 g Gruyere (grated)
• nutmeg
• 0.5 cucumber (into rounds)

Steps

1. Preheat oven to 220°C.
2. Toss green asparagus (400 g) with olive oil (15 ml), salt (2 g), and black pepper on a sheet pan. Roast ⏲ 15–18 minutes until tender and lightly charred at the tips. No need to flip.
3. While asparagus roasts, toss onion (2) with plain flour (30 g) and salt (2 g) until evenly coated. Heat neutral oil (30 ml) in a wide pan over medium-high. Fry onions in a single layer ⏲ 8–10 minutes, stirring occasionally, until golden and crispy. Watch them — they go from golden to burnt fast in the last 2 minutes. Transfer to a plate lined with kitchen paper.
4. Bring a large pot of salted water to a boil. Drop in frische Spaetzle (400 g) and cook per package, usually ⏲ 2–3 minutes. Drain, reserving a small splash of pasta water.
5. Off heat in the Spaetzle pot, add butter (15 g), then the Spaetzle, then half the Bergkaese (150 g). Toss until melted. Add remaining Bergkaese, Gruyere (50 g), black pepper, and a pinch of nutmeg. Toss again. Loosen with a splash of pasta water if it clumps.
6. Slice cucumber (0.5) and arrange on a small plate with a pinch of salt.
7. Plate Spaetzle and top with Roestzwiebeln. Serve asparagus alongside for adults.