When the asparagus season cheekily pokes its head out to say bonjour, it's time to get totally asparagus-ed with this White Asparagus Clafoutis with Lemon.
Hearing the calls of 'Aspergez-vous!' at our local market just outside Paris, I do what I'm told and end up buying so much asparagus that I could open a shop with all the elastic bands they're bound in.
Weigh-laden with our usual favourites from the market, I couldn't help swooning over impressively fat, fresh white asparagus spears which are first to arrive pride of place from sun-kissed Provence.
It's time to snap these asparagus stems. Snapping asparagus is easy when they're fresh: they should be firm, have compact heads and not look dry at the stems. Just snap them where they break naturally, about â…“ from the bottom. Ideally, eat asparagus fresh on the day, otherwise store white asparagus in the fridge for up to 4 days in a humid kitchen towel, heads upwards.
Serve as Individual Portions for a Touch of French Elegance
I also love to serve them as INDIVIDUAL PORTIONS - it's perfect for entertaining or wanting to show that you've made that little bit extra effort for a dinner party or special occasion.
This turns a simple family dish into a wowzer summery lunch or light starter.
A Perfect Light Lunch for Asparagus Season
Just before serving, dribble a little olive oil and some lemon juice over the asparagus. While the clafoutis are creamy enough on their own, you can add some lemon zest to the batter, and forget the parmesan sauce for a lighter version - great for those on a summer diet!
Paris Chef Inspiration for White Asparagus
I love tossing fresh white asparagus in sage butter and serving it cold with a crunchy baguette - but this is a warm starter to welcome this chilly Spring. I discovered the recipe in a magazine last year featuring Eric Fréchon, chef at Le Bristol, Paris. But could I find the magazine that I'd painstakingly placed in a 'safe place' for this season? No (don't laugh, Mum - I'm turning out like you more every day!) Luckily, I jotted it down and see he's written a book on Clafoutis.
I love how the recipe is "chefy" in that he cooks the asparagus spears with the peelings. However, I've added a touch of lemon zest to it which I personally adore with parmesan and white asparagus. Try it and see!
Perfect Yolk Recipe for Macaron Lovers Who Need Egg Whites
Macaron lovers will be glad to note that it uses up FOUR egg yolks, but don't be fooled: this is such a light way to start a meal - and it's gluten free, too.
White Asparagus French Clafoutis with Lemon
Recipe Adapted by Eric Frechon, 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 Clafoutis with Lemon
Ingredients
- 500 g (1 lb) bundle white asparagus
- 3 eggs organic
- 4 egg yolks organic
- 10 g (4 tsp) cornflour
- 300 ml (10 fl oz) single cream
- 100 g (3 oz) fresh parmesan grated
- 1 organic lemon, zest only (unwaxed)
- Seasoning
- Handful of pine nuts optional
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, 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.
- Using the same cooking water, drop in the rest of the asparagus chunks and cook for 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 asparagus spears. I like to sprinkle over some lightly toasted pine nuts for a crunchy texture.
- Bake in the oven for 40 minutes until golden.
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!
Nami | Just One Cookbook
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!
Jill
Thanks Nami. You can easily make this with green asparagus, too. You'll love this!
Mum
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.
Jill
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?
Gourmantine
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 🙂
Jill
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? 😉
Alene
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!
J-Pierre Durand
Time to get totally asparagus-ed. Love it, Jill!
Jill
Merci, Jean-Pierre, *bows*.
Tony
aspergez vous indeed c'est la saison qui commence 🙂
Jill
The weather may be disappointing but not the asparagus crop, Tony!
Ann Mah
Ah, I miss asperges blanches, the first sign of spring! Love how this recipe uses the peelings, too -- very thrifty and chef-y.
Jill
Frechon starred chef-y. His recipe is brilliant, Ann. Hope you try it soon.
Cupcake Crusher
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!
Jill
Shh, don't tell anyone but I adore savoury! Just feel everyone expects sweet things on this site...
Liz
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 🙂
Jill
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?
Parisbreakfast
Oh yum...I keep seeing these everywhere yet I've never tasted them...
I Must do something about this soon
Tanks cg looks divine.
Jill
Get tasting them, what are you waiting for? Better prices? 😉
Taking On Magazines
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.
Jill
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!