Have you ever tried a savoury Clafoutis with vegetables? The French Clafoutis is best known as the classic cherry baked custard dessert but when spring pokes its head out in France, I urge you to make this savoury green Asparagus Clafoutis.
It’s delicate. It’s divine. Served in a pool of the creamiest parmesan sauce, you’ll want to dive in with a crusty baguette to mop up every insy winsy bit of it.Jump to Recipe
Trying out a Savoury Twist to the Classic Clafoutis Dessert
We are totally mad about French Clafoutis every summer.
It’s such an easy custardy classic dark cherry dessert – and just as delicious made with fresh raspberries – or my latest addictive craze, a versatile gluten free version with strawberries, plums, or with apricots and lavender.
However, give a savoury clafoutis a try. It’s so light as a starter or appetizer or for a light lunch.
White Asparagus Clafoutis Recipe
You may recall I tried out this gorgeous large custardy version of a White Asparagus Clafoutis recipe inspired by Chef Eric Frechon from the Bristol in Paris. It’s served in one big dish and I added lemon to it, as the association with parmesan and white asparagus is a match in heaven.
Then I made individual versions of them, serving them out of muffin moulds.
Green Asparagus Clafoutis with Parmesan Sauce
Not everyone, surprisingly, seems to be in love with white asparagus, as I’ve discovered via your comments social media.
Instead, the printable recipe below is for a green asparagus clafoutis – without the lemon but served with the most silky, creamy parmesan sauce that you can mop up with a crusty baguette.
The addition of a parmesan sauce with an asparagus clafoutis just takes it to another level! It’s so good, you may decide to double the quantity!
Asparagus & Parmesan Inspiration in Paris
This time last year, I was kindly invited to take part in a pilot run for Parisian cookery classes with Chef Philippe Excoffier in Paris’s 7th arrondissement, where I wrote up an article about the delicious experience.
Chef Excoffier showed us how to prepare asparagus, telling us there was nothing to beat the old-fashioned traditional way and to remove the pedoncules or spikes to make digestion easier. He also served his legendary cheese soufflés – the Soufflés Suissesse. I strongly recommend trying out his signature dish in his restaurant in rue de l’Exposition, near the Eiffel Tower.
Asparagus with Parmesan Sauce: A Marriage in Heaven!
Clafoutis is not exactly the most stylish looking of dishes and not to be confused with a soufflé. While a soufflé stays upright and puffy, made with bechamel and whisking up the egg whites, the much easier clafoutis falls back down after cooling from the oven – there’s nothing to worry about when that happens: it’s totally normal and as it should be!
Chef Excoffier added a parmesan sauce to his soufflés and I find that this adapted version compliments the Asparagus Clafoutis so well. Although the clafoutis are already creamy inside and light, this cheesy addition means saucing it all up with the freshest French baguette (the French even have use the verb, ‘saucer’ to wipe the end of the sauce with the bread – it’s that good!).
Have you made any of the recipes from le blog or fancy making this asparagus clafoutis recipe? Please do leave a comment below or take a picture and let me know you’ve made it via Instagram and Facebook. Enjoy the recipe!
French Asparagus Clafoutis with Parmesan Sauce
A perfect elegant yet simple dinner starter or light summer lunch. Serve with a crusty baguette to mop up the most silky creamy parmesan sauce. The sauce quantity is good for individual portions but if making this as one big family size, I'd double the sauce quantity.
- 500 g (1 lb) fresh asparagus (2 bunches)
- 3 eggs organic
- 2 egg yolks organic
- 15 g (1 tbsp) all-purpose flour (or 1/2 tbsp cornflour to make this gluten-free)
- 115 ml (4fl oz) half-fat single cream (I use 12% fat cream)
- 55 g (2oz) matured parmesan cheese finely grated (about 2/3 cup)
- good pinch each salt and pepper to taste
- 55 g (2oz) matured parmesan cheese finely grated
- 140 ml (5 fl oz) half-fat single cream (1/4 pint)
- good pinch each ground nutmeg, salt & pepper
Preheat the oven to 180°C/360°F/160°C fan/Gas 4. Prepare 4 ramekin oven dishes (or 6 muffin moulds) by greasing them well with softened butter.
Snap the asparagus spears about 1/4 off the bottom, where they break naturally. Peel or scrape them as close as possible to the spear heads then cut the spears into 3.
Fill a large pan with water and bring to a rolling boil. Add a generous heaped teaspoon of salt to the cooking water. Prepare a large bowl of (preferably iced) cold water.
Cook the asparagus for 3 minutes (no more than 4 minutes if they're more chunky). Remove with a slotted spoon and immediately transfer to the cold water to stop the cooking process.
Prepare the clafoutis batter: beat the eggs, yolks, grated parmesan, flour and season with salt and pepper.
Drain the asparagus, setting aside a spear top per person for the decor and one spear top each for the clafoutis. Place the rest of the asparagus in a food processor and mix to a purée with some of the batter.
Stir in the puréed asparagus to the rest of the batter. Pour into the individual buttered ramekin dishes/muffin moulds, placing a spear top in each. Alternatively, pour into one buttered ovenproof dish, throwing in the rest of the spears. Bake in the oven for about 25-30 minutes (35 mins for a large clafoutis).
Remove from the oven and leave to cool for 10-15 minutes, then using a sharp knife, release the clafoutis from around the edges and place directly on the serving plates.
Bring the cream to the boil, adding some salt, pepper and a pinch of ground nutmeg. Add the parmesan then beat together well until smooth with a balloon whisk. Serve immediately around each clafoutis.
Decorate with an asparagus spear, a basil top or edible flowers. Also delicious with smoked salmon. Serve with a crusty French baguette.
I used 4 ramekin dishes but regular muffin moulds also work well, including briochette silicone moulds (makes 6 generous portions).
Wine Suggestions: Serve with a fruity white wine - such as a Voignier (Condrieu a real treat!), a dry Muscat or Riesling from Alsace, or Chenin from the Loire (Savennières).