A deliciously light starter to celebrate the asparagus season this spring. Recipe Adapted by Eric Frechon, author of "Clafoutis" and executive chef at the Bristol in Paris. I've added lemon zest, delicious with both parmesan and white asparagus.
Preheat the oven to 160°C/320°F/140°C fan/gas 3. 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!
Meanwhile, prepare the clafoutis batter: mix the eggs, cornflour, cream, grated parmesan, lemon zest and season with a little salt and pepper.
Bake in the oven for 40 minutes until golden.
If making individual versions, pour into 6 silicone briochette moulds and bake for only 25 minutes. Turn them out directly on guests' plates for an elegant but simple starter (or prepare in advance and reheat before serving).
Enjoy this asparagus clafoutis either warm from the oven and serve with a glass of chilled Pinot Blanc from the Alsace or Chenin Blanc.