Clafouti Asparagus
10 min

Clafoutis with white asparagus and Emmental cheese 

This recipe for clafoutis with white asparagus is highly original. Enjoy it in the spring when asparagus is in season. A feast for the eyes, as well as the taste buds!

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Ingredients For

  • Aspergus
    Fruits & Vegetables
    PDO White Landes Asparagus
  • x 3
  • 20 cl
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    20 cl See the article
  • 50 g
  • Emmental
    Dairy products
    French Emmental de Savoie Cheese PGI
    75 g See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    20 g See the article
  • 50 g

Preheat the oven to 180°C

Grease a gratin dish with butter.

Cut the ends off the asparagus and remove the outermost layer with a peeler. 

Blanche them for 5 minutes in boiling water, then drain. 

Whisk the eggs and flour together in a mixing bowl. Add the milk and cream. Season with salt and pepper. Mix everything together until you obtain a uniform texture.  

Arrange the asparagus tips in the dish. Cover with the mixture and grate some Emmental cheese on top. 

Bake for around twenty minutes and serve hot or warm.  

Potatoes from Sanlúcar
Potatoes from Sanlúcar
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe