Knead a medium dough from flour, salt, egg, oil and a little water. Form into a ball, cover with cling film and let rest. Meanwhile, for the filling, mix the bread slices with sour cream and let stand a little. Melt butter and toss chopped mint, parsley, chives and chervil herb in it briefly. Pour the butter with the herbs over the dumpling bread. Add squeezed curd cheese and salt and mix everything well. Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 10 cm in size and spread about a tablespoon of filling on each. Cover the filling with the dough, pressing the ends of the dough well together with your fingers so that the pasta will not rise when cooked (see tip).Sauté the finely chopped onions in hot butter. Stir in flour and sauté until colorless. Pour in asparagus stock, stir well with a whisking rod and bring to the boil. Add the sweet cream, cook for a few minutes, then stir in the crème fraîche. Blend with a hand blender. Season with salt and pepper and strain through a sieve. Cut the cooked asparagus into bite-sized pieces and – except for the asparagus tips – mix into the asparagus sauce. Meanwhile, boil the prepared Kasnudeln in salted water for about 12 minutes. Lift out, drain and arrange on preheated plates. Pour the asparagus sauce over the Kasnudeln and garnish with the asparagus tips.
Preparation Tip:
If you want to get close to the original kasnoodle, the kasnoodles must be crimped. For this purpose, the edges of the dough are pressed together between the fingers so that they seal like prongs.If you prefer noodles made from a thicker dough coating, it is advisable to omit the egg, which makes the dough softer.
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