10 min

Clafoutis with white asparagus and Emmental cheese 

Name: Clafoutis with white asparagus and Emmental cheese
Cook time: 10 min
Yield: 4
Ingredients: x 8.00 White Landes Asparagus PDO; x 3.00 eggs; 20.00 cl Whole milk; 20.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 75.00 g Emmental de Savoie PGI; 20.00 g Charentes-Poitou Butter PDO; 50.00 g flour

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!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Ingrédients Pour

Asperge des Sables des Landes AOP

x 8 Voir la fiche
eggs x 3
Whole milk 20 cl
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

20 cl Voir la fiche
Emmental de Savoie IGP

75 g Voir la fiche
Beurre AOP Charentes-Poitou

20 g Voir la fiche
flour 50 g

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Préparation

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. 