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.
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.
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.
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.
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
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.
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.
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.
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!
White Asparagus French Clafoutis with Lemon
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
This recipe was first published April 4, 2013 but is now completely updated.
Valentina
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
Jill Colonna
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
Denise
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.
Jill Colonna
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!