Go Back
Print Recipe

White asparagus, lemon and goat's cheese clafoutis

Do peel the stems, leaving the heads of the asparagus. They can be a bit stringy.
Course: Lunch, Main Course
Cuisine: French
Keyword: Clafoutis, Egg recipes, White asparagus
Servings: 8

Equipment

  • Wide shallow baking dish

Ingredients

  • butter to grease the dish
  • 3 eggs
  • 150 g grated hard goat's cheese
  • 100 ml creme fraiche
  • 150 ml whole milk
  • White pepper and salt, to season
  • 1 lemon zest of
  • pack white asparagus, stems peeled (leave the tips)
  • grated pecorino/parmesan/goats cheese for the top

Instructions

  • Preheat the oven to 180C
  • Grease a baking dish.
  • Whisk the eggs, cheese, cream, milk and seasoning together. Add the lemon zest
  • Place the asparagus in the dish and pour over the eggy mixture.
  • Put in the oven and bake for 40 minutes. Add some more grated cheese on top
  • Serve with a green salad and a glass of white win