How to make it

  • for the spaetzle:

  • In a large bowl, combine the flours and spices. Separately mix eggs and milk together. Create a well in the dry ingredients, add the milk-egg mixture, then bring the dry into the wet, mixing until shiny (it will be sticky).
  • Bring a large pot of water to a simmer (I used an oval dutch oven, since it has a wider opening, & won't crowd the spaetzle).
  • Add about 1/2 cup of the dough to a small cutting board, and scrape small pieces of dough into the water (a metal spatula is convenient for this step). Continue process until all of the dough is used up. Spaetzle is done when it floats to the top. Remove with a slotted spoon and set aside in a bowl greased with olive oil, tossing from time to time.
  • for the asparagus:

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Cut the ends off of the asparagus spears on the diagonal; try snapping a spear in half, it should break towards the end, and that is where you should cut.
  • Drizzle asparagus with olive oil and sprinkle with garlic powder, sea salt & freshly ground black pepper.
  • Bake for about 10 minutes, or until cooked all the way through, and squeeze a bit of lemon juice over asparagus.
  • for the rest:

  • Brown the kielbasa in a large pan with high sides. Deglaze with a splash of the chicken broth. Add the onion and garlic, black pepper & thyme; let onion become translucent (about 8 minutes).
  • Add the rest of the chicken broth and wine, bring to a simmer. Stir in the spaetzle and cook for about 3 minutes or until spaetzle is warmed.
  • Sprinkle with shredded parmesan & fresh parsley.

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