Mouthwatering German Vegetarian Lunch: Creamy Spätzle with Sauteed Mushrooms & Asparagus

Allergens

None (if using lactose-free cream and butter)

Ingredients

• 1. 200g Spätzle noodles 2. 300g fresh asparagus 3. 200g mixed mushrooms (e.g., button, cremini, and shiitake) 4. 1 cup vegetable broth 5. 1 cup heavy cream 6. 1 small onion, finely chopped 7. 2 garlic cloves, minced 8. 3 tablespoons unsalted butter 9. Salt and pepper to taste 10. Fresh parsley for garnish

Instructions

1. Cook the spätzle noodles according to package instructions until al dente. Drain and set aside.
2. Wash and trim the asparagus. Cut into 1 inch pieces.
3. Heat 2 tablespoons of butter in a large pan over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
4. Add the mushrooms to the pan and cook for 5 minutes or until they release their moisture and start to brown.
5. Stir in the asparagus pieces and cook for another 2 3 minutes.
6. Gradually pour in the vegetable broth, followed by the heavy cream. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 5 minutes or until slightly thickened.
7. Gently fold in the cooked spätzle noodles and simmer for another 2 3 minutes.
8. Serve hot, garnished with fresh parsley.

Chef’s Insight

This recipe combines the comforting flavors of German cuisine with a vegetarian twist. The balance of creamy and savory elements in this dish is perfect for satisfying your cravings while staying veggie-friendly.

Notes

This dish is a delightful fusion of flavors and textures that will leave your guests impressed. The combination of creamy spätzle noodles with sautéed mushrooms and asparagus creates a harmonious balance of taste and texture, making it perfect for any special occasion or weeknight meal.