Spätzle with Asparagus and Wild Garlic Cream Sauce
Spätzle with asparagus and wild garlic cream sauce is a fragrant spring main course where soft egg noodles meet tender green asparagus. The Thermomix TM7 stirs the batter silky smooth, steams everything gently in the Varoma and blends the wild garlic cream sauce to a velvety finish, all in one bowl.
About this recipe
Spätzle with asparagus and wild garlic cream sauce Thermomix TM7 is the ultimate quick spring dinner when wild garlic appears in the woods and markets. Searching for spätzle recipes that come together in one all-in-one kitchen machine ends here: the TM7 mixes flour, eggs, milk and water into a silky batter in seconds, then steams the soft noodles and green asparagus gently in the Varoma while the wild garlic cream sauce simmers below. The result is pillowy spätzle, crisp-tender asparagus tips and a vivid green sauce that tastes of fresh garlic and spring meadows. It works beautifully as a vegetarian weeknight dinner yet feels elegant enough for a festive Easter lunch. Double cream and vegetable stock paste give the sauce body, while a twist of pepper finishes every plate.
Preparation tips
- Let the spätzle batter rest in the bowl for about twenty minutes before steaming; this relaxes the gluten in the plain flour and gives noticeably softer, more tender noodles in the Varoma.
- Use only the tender wild garlic leaves and rinse them well, as sand hides in the folds; pat them dry so the cream sauce stays silky rather than watery.
- Reserve a few raw asparagus tips and wild garlic leaves to scatter over the finished spätzle; the fresh crunch and colour lift the whole plate instantly.
Recipe variations
- Make it lactose-free by replacing the milk in the spätzle batter with oat milk and swapping the double cream for lactose-free cooking cream; the wild garlic still carries the flavour beautifully.
- For a heartier autumn version, replace the asparagus with sliced mushrooms and leek, and stir crispy fried bacon bits through the finished spätzle just before serving.
Thermomix TM7 Benefits
- Weighing the flour and water straight into the mixing bowl guarantees a spätzle batter with exactly the right consistency every single time.
- Steaming the asparagus and spätzle gently in the Varoma keeps the spears crisp-tender while the noodles cook to a pillowy softness below.
- Heating the double cream with vegetable stock paste needs no stirring, so the wild garlic sauce simmers without splitting or burning.
- Mixing the wild garlic leaves into the cream takes just seconds, creating a vivid green sauce with a silky, restaurant-quality texture.
- Grinding sea salt and pepper freshly for the batter intensifies the seasoning, giving the spätzle a noticeably better flavour than pre-ground.
Ingredients
- plain flour
- medium eggs
- whole milk
- sunflower oil
- water
- fine sea salt
- asparagus
- pine nuts
- wild garlic leaves
- onion