Austin found this recipe in our "Williams-Sonoma" new American Cooking cookbook. We had never heard of Spaetzel before, but it is a German dumpling-like noodle. We made a few adaptions, but it turned out really good! Both Austin and I said that it seemed like something you would get at a fancy restaurant. Perhaps Valentine's dinner? ; )
Spaetzle with Thyme-Browned Butter
2 C All purpose flour
1/2 C Cream
1/4 C Milk
2 T Parsley
2 T Thyme
1/4 t Salt
1/4 t Ground Pepper
1/8 t Nutmeg
1/2 C Unsalted Butter
1. In a bowl, stir together the flour, eggs, cream, milk, 1 tablespoon of the parsley, the teaspoon of the thyme, salt, pepper, and nutmeg. Beat until the dough is smooth and elastic.
2. Fill and large pot three-fourths full of water and bring to a boil. Reduce the heat to a steady simmer.
3. Scoop out about 1/4 cup of the dough and press it through a colander or ricer directly into the simmering water. (You bascially need something with big holes that the batter and drip through. ) Simmer until the dough pieces remain floating on the surface, about 2 minutes. Lift out with a slotted spoon, draining well, put into a serving dish, cover, and place in a low oven to keep warm. Repeat with the remaining dough. The spaetzle may be kept warm in a low oven for 10-15 minutes before serving.
4. In a small saucepan over medium-low heat, melt the butter with the remaining thyme. Cook, shaking the pan occasionally, just until the butter turns from yellow to medium brown, about 7 minutes. (Be careful. If cooked too long, the butter may burn, but if not cooked long enough, it will lack the nutty flavor characteristic of brown butter. )
5. Drizzle the spaetzle with the thyme-brown butter, sprinkle with the remaining parsley, and toss to mix. Transfer to a warmed serving bowl and serve immediately.
In case anyone was wondering. . . . we coated the asparagus with salt, pepper, olive oil, and a little bit a thyme and roasted them under the broiler. SO good!