When the asparagus season finally pokes its head out to say bonjour, it’s time to get totally asparagused. 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 Monsieur Dee’s poultry stall, 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 1/3 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.
I love tossing fresh white asparagus in sage butter and serving simply with a crunchy baguette, but this is a warmer 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). Luckily, I jotted it down and see he’s written a book on Clafoutis.
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 Clafoutis Recipe
Recipe Adapted by Eric Frechon, Author of Clafoutis.
Preparation Time: 40 minutes
Cooking Time: 35 minutes
1 bundle white asparagus (500 g /1 lb)
4 egg yolks
10 g (4 tsp) cornflour
300 ml /10 fl oz single cream
100 g /3 oz fresh parmesan, grated
Handful of pine nuts (optional)
1. Preheat the oven to 160°C. Wash the asparagus spears and snap them 2/3rds of the way down, where they break naturally. Peel them as close as possible to the spear heads. Keep the peelings!
2. Cut the asparagus in 3, reserving the spear heads.
3. 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.
4. Using the same cooking water, drop in the rest of the asparagus chunks and cook for 7 minutes.
5. Meanwhile, prepare the clafoutis batter: mix the eggs, cornflour, cream, grated parmesan and season with salt and pepper.
6. Drain the asparagus chunks and, using a hand blender or food processor, mix the asparagus and cream together.
7. 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.
8. Bake in the oven for 35 minutes until golden.
Note: If making individual versions, pour into 6 silicone briochette moulds and bake for only 20 minutes. Turn them out directly on guests’ plates for a posh but simple starter.
Enjoy this asparagus clafoutis either warm or hot from the oven and serve with a glass of chilled Pinot Blanc from the Alsace.
Now it’s your turn to snap them this Spring and become totally asparagused!