Ingredients
1/4 lb. asparagus trimmed & cut into 1/4" pieces;
1 cup flour;
1/2 teaspoon salt;
1/8 teaspoon nutmeg;
2 large eggs;
1/4 cup cottage cheese or farmer’s cheese;
1/4 whole milk;
2 tablespoons butter;
1/4 lb. fresh morels cut into 1/4" pieces;
11/2 cup heavy cream;
Leaves of 4 tarragon leaves finely chopped.
Preparation
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; Whisk flour, salt & nutmeg in a large bowl. Make a well and mix in eggs, milk & quark. Mix & fold until thick pancake batter; 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; Melt butter in medium sauce pan and saute morels for about 3 minutes until edges are brown. Add asparagus and saute for 3 minutes; Add spaetzle and heavy cream and stir for 1-2 minutes; Add tarragon and stir for 30 seconds.
