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    Home • Recipes • Vegetarian Recipes

    White Asparagus Recipe: French Clafoutis with Lemon

    Published: Mar 27, 2024 by Jill Colonna28 Comments

    Jump to Recipe

    Say bonjour to spring with this deliciously easy French white asparagus clafoutis recipe. A light, savoury twist to the classic dish, made extra fresh with lemon.

    asparagus lemon clafoutis slice

    White Asparagus French Clafoutis - Parisian Inspiration

    This is a warm starter, appetizer or side-dish recipe to welcome spring and ideal for Easter and Mother's Day.

    I discovered the recipe in a magazine in 2012 featuring Eric Fréchon, executive chef at Le Bristol, Paris. But could I find the magazine that I'd painstakingly placed in a 'safe place'? (Don't laugh, Mum - I'm turning out like you more every day!) Luckily, I jotted it down from his book, Clafoutis.

    I love how the recipe is "cheffy" in that he cooks the asparagus spears with a natural stock made with the peelings. This way, there's no waste and retains all of the fresh flavours. I added a touch of lemon zest to it - delicious with both parmesan and white asparagus combined.

    French market asparagus
    Stacked as they are sold at our local French market near Paris

    When is it White Asparagus Season in France?

    Weigh-laden with our usual Spring seasonal produce from the market, I can never help but swoon over impressively fat, fresh white asparagus spears.

    French white asparagus says bonjour in our markets as of end March early April.

    The first to arrive sit piled high, pride of place from sun-kissed Provence. But now with temperatures changing, we're seeing them appear from further north: even the Touraine or the Loire.

    Asparagus in French is 'Asperges' (pronounced 'as-per-je'), so, hearing the calls of 'Aspergez-vous!' at our local market just outside Paris, I do what I'm told. It just means 'become asparagused!' The result is I end up buying so much asparagus that I could open a shop with all the elastic bands they're bound in.

    peeled white asparagus cut into chunks with peelings used for the stock
    Keep the peelings aside to cook the asparagus

    Do you Need to Peel White Asparagus?

    As the spears are pretty tough with a thick and bitter skin, you do need to peel white asparagus.

    Peel them as close as possible to the spear heads. In this recipe, we keep the peelings aside and use them to make our own natural asparagus stock.

    preparing a savoury clafoutis with asparagus, cooking spear chunks then mixing together with eggs, yolks and cream

    How do you Prepare and Cook White Asparagus?

    Once you get your hands on fresh white asparagus, pick the firm ones with compact heads. A fresh appearance, not dry, is the sign of the perfect spear.

    Enjoy them fresh on the day or store in the fridge for up to 4 days in a humid kitchen towel, heads upwards.

    To prepare, simply snap them just above the bottom, a maximum of about ⅓ from the stem, and peel them (don't throw them away; keep peelings aside). For this recipe, we cut the asparagus in 3 (or 4, depending on size). Reserve the spear heads (cook separately for only 3 minutes) for the clafoutis decoration. Otherwise for other preparations, including roasting, keep them whole.

    To cook, fill a large pan with water and bring to the boil with the asparagus peelings, adding a tablespoon of sugar (to reduce the bitterness). When bubbling, remove the peelings. Cook the asparagus for no more than 7 minutes. Follow the rest of the recipe below.

    For much more on their preparation and cooking,
    see the French asapargus (asperges) page

    Asparagus Clafoutis

    Need Egg Whites? Savoury Yolk Recipe using 4 Yolks

    Macaron and meringue lovers will love that this white asparagus recipe uses up FOUR egg yolks. But don't be fooled. This custardy savoury clafoutis recipe base is such a light way to start a meal - plus it's gluten free.

    So you have 4 egg whites left. Either keep them sealed in the fridge up to 4-5 days or freeze them and make these egg white recipes later.

    creamy lemon pasta sauce tossed into spaghetti with white asparagus and topped with chive flowers

    More French White Asparagus Recipes

    This flavour combination of white asparagus with parmesan and lemon is divine. Try it and see for yourself also in this asparagus puff pastry tart.

    Enjoy them tossed into this creamy lemon pasta sauce. Since this dish is pretty white looking, add some fresh herbs; a bit of purple herb flowers or other edible flowers - or a basil top!

    Plus the easiest, simplest way to enjoy them, is oven-roasted asparagus. Mix them with green and/or violet spears.

    small individual asparagus clafoutis with parmesan sauce basil top
    serve as an individual clafoutis with green asparagus in a parmesan sauce

    How to Serve

    Either serve in one large dish or serve them as individual portions. It's not only perfect for entertaining, but in France, it particularly shows that you've made that little bit extra effort for a dinner party or special occasion.

    This turns a simple family dish into a light and elegant spring or summery lunch or starter/appetizer for dinner. It's also excellent as a side dish with smoked salmon.

    Just before serving, dribble a little olive oil and some lemon juice over the asparagus.

    For another savoury clafoutis recipe, swap green asparagus in this other French asparagus clafoutis with parmesan - it's extra cheesy and served with a silky parmesan sauce.

    slice of savoury clafoutis baked custard made with white asparagus
    add some pine nuts for added texture before baking the clafoutis

    French White Asparagus Recipe - Savoury Clafoutis

    This adapted French white asparagus recipe is originally by Eric Frechon, famous Parisian chef at le Bristol and author of Clafoutis.

    Here I've added the zest of a lemon as, added to parmesan and white asparagus, is a match in Spring heaven. For a richer recipe, see my asparagus clafoutis with parmesan sauce - also on video!

    asparagus lemon clafoutis slice

    White Asparagus French Clafoutis with Lemon

    Jill Colonna
    A deliciously light starter or side dish to celebrate the French asparagus season this spring. Recipe adapted by Eric Frechon, author of "Clafoutis" and executive chef at the Bristol in Paris. I've added lemon zest, delicious with both parmesan and French white asparagus.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Side Dish, Starter
    Cuisine French
    Servings 6
    Calories 386 kcal

    Equipment

    • hand mixer or mixer

    Ingredients
      

    • 500 g (1 lb) bundle white asparagus (weighed at beginning before preparation)
    • 3 eggs organic
    • 4 egg yolks organic
    • 15 g (1 tbsp) cornflour
    • 300 ml (10 fl oz/ 1.2 cups) single cream half and half (or crème fraîche)
    • 100 g (3 oz/ 0.4 cup) fresh parmesan grated
    • 1 lemon, zest only unwaxed/organic
    • Seasoning
    • Handful of pine nuts optional (or sesame seeds)

    Instructions
     

    • Preheat the oven to 160°C/320°F/140°C fan/gas 3. Wash the asparagus spears and snap them ⅔rds of the way down, where they break naturally. Peel them as close as possible to the spear heads. Keep the peelings!
    • Cut the asparagus in 3 (or 4 if extra big), reserving the spear heads.
    • Fill a large pan with water and bring to the boil with the asparagus peelings, adding a tablespoon of sugar (to reduce the bitterness).
    • When bubbling, remove the peelings and cook only the spears for 3 minutes. Remove with a slotted spoon and keep aside.
    • Using the same cooking water, drop in the rest of the asparagus chunks and cook for no more than 7 minutes.
    • Meanwhile, prepare the clafoutis batter: mix the eggs, cornflour, cream, grated parmesan, lemon zest and season with a little salt and pepper.
    • Drain the asparagus chunks and, using a hand blender or food processor, mix the asparagus and cream together.
    • Pour into a non-stick tart dish and decorate with the reserved asparagus spears. Sprinkle over some pine nuts or sesame seeds for an optional crunch.
    • Bake in the oven for 40 minutes until golden.

    Notes

    Individual portions: pour into a greased or non-stick 6x muffin or briochette tin and bake for only 25 minutes. Turn them out directly on guests' plates for an elegant but simple starter (or prepare in advance and reheat before serving).
    Weight: I urge you to weigh the asparagus in this recipe. If much more than the recommended amount (500g/1lb), it will add extra water/juice to the clafoutis. 
    Wine pairing suggestions: enjoy this asparagus clafoutis either warm from the oven and serve with a glass of chilled Pinot Blanc from the Alsace or Chenin Blanc from the Loire.
    Nutrition facts: 36% total fat; 8% fibre; 4% carbohydrate; 444% vitamin D; 23% calcium; 26% iron; 8% potassium.

    This recipe was first published April 4, 2013 but is now completely updated.

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

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    1. Valentina

      April 20, 2024 at 8:59 pm

      I have never made a savory clafoutis (GASP!) I must! I'm putting this to the top of my list. Everyone in my house will love this recipe. 🙂 ~Valentina

      Reply
      • Jill Colonna

        April 21, 2024 at 1:34 pm

        Well I do hope you try this and/or the green asparagus clafoutis with parmesan - let me know how you like the recipe! Thanks for your lovely words x

        Reply
    2. Denise

      March 27, 2017 at 12:05 am

      This version of clafoutis was more like a custard, very creamy and somewhat cheesy (parmesan). The asparagus is a very mild taste (my first time experiencing). No crust. I think it would be nice baked in individual molds for an appetizer course and interesting presentation. Jill, pine nuts sprinkled on top was a good suggestion. I probably could have baked longer and let top brown a little more. Maybe when I warm it.

      Reply
      • Jill Colonna

        March 27, 2017 at 9:30 am

        Isn't it lovely, Denise? I think the custardy parmesan brings out the asparagus well and yes, as with a clafoutis, there's no crust. I've also made individual versions, which are rather chic - albeit they take longer to prepare. Interesting on baking for longer, as all ovens are slightly different, it's a question of knowing what's best for yours. So glad you like it!

        Reply
    3. Nami | Just One Cookbook

      April 10, 2013 at 9:32 pm

      I've never had clafoutis until I started blogging, and made one with cherries and whole family love it now. I would LOVE to try savory version. I haven't yet tried white asparagus and I think it's great combination with clafoutis. Can't wait to find white asparagus so I can try this recipe Jill!

      Reply
      • Jill

        April 11, 2013 at 2:30 pm

        Thanks Nami. You can easily make this with green asparagus, too. You'll love this!

        Reply
    4. Mum

      April 10, 2013 at 12:37 am

      I am laughing because you put your recipe in a "safe place". Like mother, like daughter - I knew you would come back to my world one day. I love white asparagus but difficult to find here especially when the weather has been so so cold. Feel a trip to your country coming on.

      Reply
      • Jill

        April 11, 2013 at 2:29 pm

        Hm. It's a worsening habit, Mum. All your fault. Please tell Dad I'm still looking for his Xmas present as the one I gave him was just to pretend I'd found it. I hid it well this time, right?

        Reply
    5. Gourmantine

      April 08, 2013 at 1:28 pm

      Jill, I love your idea of savory clafoutis and it's a great way to use asparagus (which are finally appearing everywhere here too, yay!) We usually grill/roast ours and serve with classic french vinaigrette (french love their classics, you know 🙂

      Reply
      • Jill

        April 11, 2013 at 2:28 pm

        I would love to say it's my idea but it's from Chef, Eric Fréchon. Classics? Well as I'm not French and hubby IS French but doesn't do the cooking, I can do what I want, right? 😉

        Reply
        • Alene

          April 07, 2021 at 5:53 pm

          5 stars
          I am rather late to this post, but I was looking for gluten free recipes. This is perfect for me. When we can start having dinner parties again (pandemic), I will make these individually with the molds. My guests, I am certain, will swoon! They never know what they are getting from my gluten free kitchen!

          Reply
    6. J-Pierre Durand

      April 08, 2013 at 11:49 am

      Time to get totally asparagus-ed. Love it, Jill!

      Reply
      • Jill

        April 11, 2013 at 2:26 pm

        Merci, Jean-Pierre, *bows*.

        Reply
    7. Tony

      April 06, 2013 at 8:34 pm

      aspergez vous indeed c'est la saison qui commence 🙂

      Reply
      • Jill

        April 11, 2013 at 2:26 pm

        The weather may be disappointing but not the asparagus crop, Tony!

        Reply
    8. Ann Mah

      April 06, 2013 at 3:49 pm

      Ah, I miss asperges blanches, the first sign of spring! Love how this recipe uses the peelings, too -- very thrifty and chef-y.

      Reply
      • Jill

        April 06, 2013 at 6:25 pm

        Frechon starred chef-y. His recipe is brilliant, Ann. Hope you try it soon.

        Reply
    9. Cupcake Crusher

      April 05, 2013 at 5:41 pm

      Hmmm... This sounds delicious! I'm dying to try that out: not only are you a talented patisserie-maker, but your also a great savoury-treat maker!

      Reply
      • Jill

        April 06, 2013 at 6:24 pm

        Shh, don't tell anyone but I adore savoury! Just feel everyone expects sweet things on this site...

        Reply
    10. Liz

      April 05, 2013 at 3:22 am

      Oh, boy, this looks marvelous, Jill! And I love the idea of sauteing asparagus in sage butter, too...two yummy ideas! I'm ready for summer!!!! Or at least some warmer weather would be nice 🙂

      Reply
      • Jill

        April 06, 2013 at 6:23 pm

        Couldn't agree with you more, Liz. We're the same, waiting impatiently for warmer climes. What happened to Paris in the Spring this year?

        Reply
    11. Parisbreakfast

      April 05, 2013 at 3:06 am

      Oh yum...I keep seeing these everywhere yet I've never tasted them...
      I Must do something about this soon
      Tanks cg looks divine.

      Reply
      • Jill

        April 06, 2013 at 6:23 pm

        Get tasting them, what are you waiting for? Better prices? 😉

        Reply
    12. Taking On Magazines

      April 04, 2013 at 5:20 pm

      Wow, that looks amazing. I've never seen a savory clafoutis and I love it. I also like the simple ingredients that go into the filling, allowing the asparagus to shine. It looks absolutely delicious. My brother's family will be headed to Paris this fall. Hopefully in the next year or so it'll be our turn.

      Reply
      • Jill

        April 06, 2013 at 6:22 pm

        I can't stop eating this, to be honest and love that it's so easy and minimal ingredients, too. Hope you get in touch when you come to Paris!

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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