Abrahms' Family Recipes Kaesespatzle mit Roestzwiebeln und Spargel Meal plan
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Kaesespatzle mit Roestzwiebeln und Spargel

  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 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 Spätzle 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 Bergkäse 150 g. Toss until melted. Add remaining Bergkaese, Gruyère 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.

Serves 3