Why We Love Savoury Asparagus Clafoutis

Every summer, we fall in love with the French classic clafoutis. While my Corsican mother-in-law’s cherry clafoutis holds a special place in my heart, I find myself captivated by the trend of savoury variants emerging in France. From our local butcher to the delicatessen, you’ll find versions featuring tomatoes and courgettes – it’s the crustless quiche everyone is raving about!

This particular recipe is a nod to Chef Eric Frechon of Le Bristol in Paris. I discovered his recipe in Elle Magazine, where he enhanced the asparagus flavor by boiling its peelings with the spears. The lightness and allure of this dish has stayed with me since.

This clafoutis is made by blending asparagus, eggs, and cream, then baking it until it puffs up gently and turns golden. The inside remains moist and delicate, thanks to the pureed asparagus blended right into the batter—don’t skip this essential step!

What Goes Well with Asparagus? How to Serve

This asparagus clafoutis makes for an excellent choice for Easter or a charming spring lunch. It can be enjoyed warm or chilled, perfect as a starter, side dish, or even as a light vegetarian main course.

For a unique twist, consider trying my White Asparagus & Lemon Clafoutis! However, this version is purely artisan—extra cheesy, without lemon. You can prepare them in a single large dish or opt for individual servings in muffin molds, elevating your dining experience.

For an unforgettable finish, serve it with a spoonful of my creamy Parmesan sauce beneath. It’s simple, silky, and free of garlic or flour, letting the cheese shine.

Asparagus Recipe with Bacon

If you love wrapping asparagus in bacon, this dish offers an exciting alternative. Top the clafoutis with crispy bacon before serving for a hint of saltiness and crunch, harmonizing perfectly without overshadowing the dish.

Asparagus Recipe to Serve with Salmon

This clafoutis complements both smoked and poached salmon exceptionally well, making it a fantastic starter or light lunch option. The delicate texture and flavors of the clafoutis stand alone without any extra creamy additions.

How to Prepare & Cook Asparagus

Incorporating Chef Frechon’s tip of boiling asparagus with its peelings, combined with other chef’s techniques, has led me to develop an effective cooking method. A few years back, I was fortunate to attend a cooking class with Chef Philippe Excoffier in Paris, focusing on his exquisite cheese soufflés. He taught us how to handle asparagus flawlessly:

• Snap the woody ends of the asparagus spears (around a quarter of the bottom).
• Remove the spiky ends for easier digestion.
• Boil in well-salted water for only 3 minutes.
• Immediately plunge into ice water to stop cooking.

Clafoutis vs Soufflé – What’s the Difference?

While a soufflé rises tall and proud, a clafoutis gently puffs and then relaxes, exactly how it should be. This dish is simpler to prepare, just as delicious, and perfect for those looking to avoid culinary stress.

French soufflés depend on a béchamel base and whipped egg whites, requiring more extensive preparations. Chef Excoffier serves an irresistible Parmesan sauce alongside his soufflés with asparagus on the side—this recipe beautifully combines the best aspects of both techniques!

Asparagus Recipe: Savoury Clafoutis

Ingredients

• 500g fresh asparagus (about 1 lb, 2 bunches)
• 3 organic eggs
• 2 organic egg yolks
• 15g all-purpose flour (or ½ tablespoon cornstarch for gluten-free)
• 115ml half-fat single cream (or half-and-half)
• 55g mature parmesan cheese, finely grated (about 2 oz)
• Good pinch of salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (360°F) or 160°C fan. Prepare four ramekins (or six muffin molds) by greasing them with butter. Snap the asparagus spears about a quarter off the bottom, cutting them into thirds.
2. Bring a large pot of water to a rolling boil. Add a generous teaspoon of salt. Prepare a bowl of ice water to stop cooking.
3. Lower the heat and cook the asparagus (and peelings for white asparagus) for 3-4 minutes. Use a slotted spoon to transfer them into the ice water immediately.
4. Prepare the batter: In a bowl, whisk eggs, yolks, grated parmesan, and flour. Season with salt and pepper.
5. Drain the asparagus, keeping a spear top for each serving and a couple for the clafoutis. Purée the remaining asparagus with a bit of the batter in a food processor.
6. Incorporate the asparagus purée into the remaining batter. Pour into individual ramekins or a larger dish, placing a spear top in each ramekin. Bake for 25-30 minutes.
7. Remove from the oven and allow to cool for 10-15 minutes. Use a sharp knife to release the edges before serving atop a spoonful of Parmesan sauce.

Notes

For elegant presentation, serve with Parmesan Cream Sauce and garnish with an asparagus spear, a basil top, or edible flowers. It pairs beautifully with smoked salmon and crusty French baguette.

This recipe yields four servings. Ramekins or standard muffin molds work wonderfully; silicone molds can create six smaller portions.

Wine Suggestions: Accompanying this dish with a fruity white wine such as a Viognier, dry Muscat, or an Alsace Riesling would be exquisite.