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!
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.