Asparagus clafoutis

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


  1. Peel the asparagus.
  2. Cut off the end of the asparagus.
  3. Cook the asparagus like here
  4. Place 3 asparagus per mold.
  5. Peel and finely chop the shallot.
  6. Cut the last 3 asparagus into cubes
  7. Heat the pan with the butter.
  8. Sear the shallots and let them brown well.
  9. Add the asparagus cubes and cook for 3 minutes.
  10. Pour in the wine and simmer for 3 minutes.
  11. Season with salt and pepper.
  12. Grate the nutmeg.
  13. Mix the preparation.
  14. Add the liquid cream and the ricotta then mix.
  15. Gently pour the sauce over the asparagus.
  16. Cut a slice of Parmesan and place it on the asparagus.
  17. 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

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