Recipe: Asparagus clafoutis
Asparagus clafoutis recipe, another way to consume asparagus, they are abundant in the markets at the moment. I will offer you other original recipes of this vegetable. I like very fresh asparagus, I like when they have a few droplets of water at the cut, it is a sign of freshness. Green or white asparagus I like both, medium sizes not too big, but equal in size so as not to overcook them. I always cook them in a pan upright, the tips above the water level so that they just steam, they will be deliciously soft, ideal for this asparagus clafoutis.
Recipe ingredients
- Asparagus clafoutis recipe for 2 people:
- 9 asparagus
- 1 shallot
- 10 cl of pinot gris
- ¼ nutmeg
- 2 teaspoons of ricotta
- 1 tablespoon of liquid cream
- 2 egg yolks
Instructions
- Peel the asparagus.
- Cut off the end of the asparagus.
- Cook the asparagus like here
- Place 3 asparagus per mold.
- Peel and finely chop the shallot.
- Cut the last 3 asparagus into cubes
- Heat the pan with the butter.
- Sear the shallots and let them brown well.
- Add the asparagus cubes and cook for 3 minutes.
- Pour in the wine and simmer for 3 minutes.
- Season with salt and pepper.
- Grate the nutmeg.
- Mix the preparation.
- Add the liquid cream and the ricotta then mix.
- Gently pour the sauce over the asparagus.
- Cut a slice of Parmesan and place it on the asparagus.
- Place in a hot oven at 220 ° for 10 minutes.
Preparation time: 30 minutes
Cooking time: 10 minute (s)
Number of people: 2
4 star rating: 1 review
What wine to drink with: Asparagus clafoutis
My favorite wine for this recipe: Pinot gris Grape Pinot gris
Temperature between 08 ° and 10 °
Cut off the feet
Peel the asparagus
Cook the asparagus
Slice the shallots
Sear the shallots
Mixer
Add the yolks
Pour into the verrines