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!
Moroccan mint – best for cooking
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.
This time I wanted to add another 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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I remember that clafoutis as we rushed to make it in time for the train! 🙂
Yours looks lovely and I ADORE goat’s cheese, in any manner (my daughter hates it too, how can she be my daughter?!) So wonderful to cook with what is in season!
You made me laugh at that about the train, Christina. You remember we also just about missed getting OFF the train too? Put two blethering Scottish lassies together and trains are dangerous for us. Asparagus is already disappearing here – today they were extortionate at the market, boohoo.
What a great idea, Jill! Our mint is also growing rampant, and it is asparagus season here, too. Can’t wait to try this savory clafoutis!
Thanks! So glad to hear that this has reached you at the same time of season over the pond, David. I do hope you make it too. We love it since it’s easy, light – I forgot to mention to serve it with some delicious crusty bread!
I’ve never thought of making a savory clafoutis, but yours looks divine! Perfect any time of the day. Just lovely, Jill!! xo
Thank you Liz. Antoine’s favourite is the sweet classic cherry kind but ever since we did the asparagus version, he’s sold! Hope you make it.
it is the season and you’re always using the ingredients of the season which is so important. Thank you Jill. A
Merci Monsieur. You’ve taught me well 😉