Sauté the finely chopped onions in the butter until golden brown. In the meantime, salt the bread and add the herbs.
Add the eggs to the milk, whisk and pour over the bread. Leave to rest for about 10 minutes, dice the asparagus, add to the onions and fry briefly. Blend the asparagus with the bread and mix well with a wooden spoon.
Let it cool down briefly and knead well with your hands. The dough should be processed with delicacy, so that the structure of the bread is not completely lost. The dumplings should be neither too dry nor too soft. If the dumplings are too soft, do not add flour but breadcrumbs, then moisten your hands with water and form dumplings of about 5-6 cm diameter.
Simmer the asparagus dumplings in boiling salted water or steam them for about 10-15 minutes.
The cooked dumplings are served with ham, grated parmesan, chives and brown butter.