Spaetzle With Asparagus & Morels

1. 1

   Blanch asparagus in a large pot of boiling salted water for about 1 minutes until bright green. Place in colander and rinse with cold water;

2. 2

   Whisk flour, salt & nutmeg in a large bowl. Make a well and mix in eggs, milk & quark. Mix & fold until thick pancake batter;

3. 3

   Place a colander over pot of boiling water. Use a spatula to press half the batter into the water. Poach spaetzle for 2-3 minutes. Use slotted spoon to scoop into a colander, rinse with cold water and repeat with remaining batter;

4. 4

   Melt butter in medium sauce pan and saute morels for about 3 minutes until edges are brown. Add asparagus and saute for 3 minutes;

5. 5

   Add spaetzle and heavy cream and stir for 1-2 minutes;

6. 6

   Add tarragon and stir for 30 seconds.

No additional tips available.