Ingredients:
For the Spaetzle
2 eggs (or more)
½ egg-shell of water for each egg used (about 1/4 cup)
Enough flour to make a thick batter, about 1½ cups
A pinch of salt
1/4 teaspoon fresh grated nutmeg
For the Cream Sauce – Option 1 Homemade Cream Sauce
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
Salt and black pepper to taste
OR
For the Cream Sauce – Option 2 Shortcut Sauce
1 (16-ounce) jar Alfredo sauce
For the Asparagus
1 pound fresh green asparagus, trimmed and cut into 2-inch pieces
1 tablespoon butter
Salt and black pepper to taste
For the Cheese Layer
2 to 2½ cups shredded cheese such as Swiss, Gruyère, or Emmental
Optional 1/2 cup shredded mozzarella for extra melt
For the Topping – Option 1 Crispy Fried Onions
2 cups approximately sliced onions
1/2 cup all-purpose flour
For the Topping – Option 2 Caramelized Onions
1 large onion, thinly sliced and caramelized in butter
1 tablespoon melted butter
Directions:
- Prepare the Spaetzle, drain, and keep warm.
- Melt the butter in a saucepan, whisk in the flour, then slowly add the milk and cream until smooth and thickened. Stir in the mustard, garlic, salt, and pepper, then simmer gently until creamy.
- Briefly cook the asparagus in boiling salted water until just barely tender and bright green, then transfer immediately to cold water to stop the cooking. Drain well before adding to the casserole.
- Cook the onions slowly in butter until soft, golden, and lightly caramelized. This brings out their natural sweetness and adds rich flavor to the casserole.
- Blend the cheese sauce, warm Spaetzle, asparagus, and onions together in a mixing bowl.
- Transfer the mixture to a casserole dish and top with shredded cheese.
- Bake at 350°F (175°C) for about 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden on top.
- If you want a little more color, broil briefly on the top rack for a few minutes.
- For crispy onions, slice the onions very thin using a mandoline or knife. Toss lightly with flour, just enough to coat.
- Shallow fry the onions in a small amount of oil until crispy. Remove gently with a slotted spoon and drain on paper towels.
- For the air fryer version, place a few onions in the basket, spray lightly with oil, and cook at 400°F for a few minutes, checking frequently.
- Scoop out a portion of the casserole onto a plate and top with crispy onions.
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