Asparagus Recipe: Savoury Clafoutis
This asparagus clafoutis is a light and cheesy asparagus recipe for the oven, perfect for spring. Inspired by Michelin-starred chef Eric Frechon, it’s elegant enough for Easter yet simple enough for a weekday lunch.
Ingredients
- 500 g (1 lb) fresh asparagus (2 bunches)
- 3 eggs organic
- 2 egg yolks organic
- 15 g (1 tbsp) all-purpose flour (or ½ tablespoon cornflour to make this gluten-free)
- 115 ml (4 floz/ ½ cup) half-fat single cream 12% fat or use half-and-half (heavy cream + whole milk)
- 55 g (2oz/ ⅔ cup) matured parmesan cheese finely grated
- good pinch each salt and pepper to taste
Instructions
- Preheat the oven to 180°C/360°F/160°C fan/Gas 4. Prepare 4 ramekin oven dishes (or 6 muffin moulds) by greasing them well with softened butter. Snap the asparagus spears about ¼ off the bottom, where they break naturally. For green asparagus, scrape them as close as possible to the spear heads or peel for white. Cut the spears into 3.
- Fill a large pan with water and bring to a rolling boil. Add a generous heaped teaspoon of salt to the cooking water. Prepare a large bowl of (preferably iced) cold water.
- Turn down the heat and cook the asparagus (with the peelings if white asparagus) for 3 minutes (no more than 4 minutes if they're more chunky). Remove with a slotted spoon and immediately transfer to the cold water to stop the cooking process.
- Prepare the clafoutis batter: beat the eggs, yolks, grated parmesan, flour and season with salt and pepper.
- Drain the asparagus, setting aside a spear top per person for the decor and one spear top each for the clafoutis. Place the rest of the asparagus in a food processor and mix to a purée with some of the batter.
- Stir in the puréed asparagus to the rest of the batter. Pour into the individual buttered ramekin dishes/muffin moulds, placing a spear top in each. Alternatively, pour into one buttered ovenproof dish, adding the rest of the spears. Bake in the oven for about 25-30 minutes (35 mins for a large clafoutis).
- Remove from the oven and leave to cool for 10-15 minutes. Then, using a sharp knife, release the clafoutis from around the edges and place directly on the serving plates on top of a few spoonfuls of parmesan sauce (link below).
Video
Notes
Serving Suggestions: Serve with Parmesan Cream Sauce and decorate with an asparagus spear, a basil top or edible flowers. Also delicious with smoked salmon. Serve with a crusty French baguette.
I used 4 ramekin dishes but regular muffin moulds also work well, including briochette silicone moulds (makes 6 smaller portions).
Wine Suggestions: Serve with a fruity white wine - such as a Voignier (Condrieu a real treat!), a dry Muscat or Riesling from Alsace, or Chenin from the Loire (Savennières).