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Lemon asparagus spaetzle topped with black pepper.

Lemon Asparagus Spaetzle

This meal is the perfect dish for late spring, it's bright and light due to the lemon juice and asparagus, but the spaetzle dumplings and tender white beans keep everything nice and filling. It's easy, fun to make, impressive and satisfying. Plus, it's a great way to use all your spring asparagus.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings

Equipment

Ingredients

For the spaetzle:
  • 6 tablespoons (100g) cool water
  • 2 large eggs
  • 1 cup (140g) all-purpose flour
  • 1/2 teaspoon Diamond Crystal kosher salt
For the sage beans:
  • 4 ounces dried white beans, soaked overnight
  • 1/2 (5 oz) medium yellow onion
  • 4 smashed garlic cloves, skin on
  • 10-15 sprigs of thyme, or 5 sprigs of rosemary
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried sage
  • 1 tablespoon Diamond Crystal kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for the asparagus
  • 6 cups water
  • 1 pound asparagus
  • 1 lemon, for juicing
  • sour cream, optional, for serving
  • freshly cracked black pepper, for serving

Instructions 

  1. In a large (at least 7-quart) pot or Dutch oven, add the 4 ounces of dried beans, 1/2 of the onion, 4 smashed garlic cloves, 10 sprigs of thyme, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried sage, 1 tablespoon kosher salt and 1/4 cup olive oil. Pour in 6 cups of water, bring this to a boil, then reduce to a simmer. Cook for 1 hour, covered, or until the beans are tender.
  2. **To make this using canned beans, do everything in the step above, except omit the beans. When the broth has been simmering for 45 minutes, drain and add the canned beans, continue the recipe as normal.**
  3. While the beans are cooking, make the spaetzle batter. Whisk together 6 tablespoons of water and two eggs until light and creamy. In a large bowl, add 1 cup of flour and 1/2 teaspoon salt, then gradually whisk in the egg mixture until you have a smooth batter, set aside.
  4. Snap the white or woody ends off the pound of asparagus, then thinly slice the asparagus at a sharp angle.
  5. To a large pan over medium heat, add a drizzle of olive oil. Add the asparagus and cook, stirring occasionally, for 5-6 minutes or until the asparagus is tender and beginning to char slightly. Season with salt and turn off the heat.
  6. When the beans are done cooking, remove the onion, garlic cloves and thyme. Keep the water at a simmer.
  7. Now it’s time to make the spaetzle. The goal is to “drop” the batter into the simmering water in bean-sized pieces. I like to do this by scooping a lot of batter into a large spoon, holding that spoon over the pot and use a smaller spoon to ease off bits of batter a little at a time, rotating around the pot. Do this quickly so that the spaetzle can all cook at relatively the same time. You will know they are finished when they float.
  8. When all the spaetzle are floating, add in the asparagus. Squeeze in the juice from 1/2 of a lemon, mix and taste. Season with more salt or lemon juice as needed.
  9. Serve in bowls with sour cream and freshly cracked black pepper.
Serving: 12ouncesCalories: 414kcalCarbohydrates: 49gProtein: 15gFat: 17g