Asparagus, Mint & Pea Clafoutis
As it’s Vegetarian Week, Celiac Awareness month, and asparagus season is still in full swing, this recipe is a perfect mix of veggie and gluten free!
Ever since I made this white asparagus clafoutis three years ago, it’s a recipe that has stuck with the family every time asparagus pokes its head out in Spring. Another savoury clafoutis recipe that we love is a fun cherry tomato clafoutis Christina Conte and I enjoyed making together at Karen Burns-Booth’s cookery school in South West France, aka Lavender and Lovage.
This time I wanted to add my own twist, by adding mint, peas and very fresh goat’s cheese – I say very fresh, since my girls don’t like goat’s cheese and haven’t noticed it as an ingredient when it’s really fresh and soft. Otherwise replace it with a suitable vegetarian soft cheese.
Mint is so plentiful in the garden just now (in fact it’s taking over the herb garden until I learn to control it!) that I’m throwing it in all sorts of dishes. It’s a very Corsican ingredient, especially in omelettes, so I couldn’t resist the fresh spring mix of it together with asparagus and peas from the market.
Delicious served warm as a light supper and great for Spring picnics.
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