Clafoutis with white asparagus
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 1 kg of white asparagus
- 1 little new leek
- 1 bouquet de ciboulette
- 4 tranches de jambon blanc (approx. 200 g)
- 7-10 Tbsp 2 eggs
- 50 cl single cream
- 20 g de beurre
- 7-10 Tbsp Muskatnuss
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Peel and wash the asparagus. Cut them into 2 or 3 pieces and steam them for 7 minutes. Remove the hard green and the roots of the leek, cut it in half lengthwise. Wash it and then slice it finely.
- 2
2 Preheat the oven to 180 °C (th 6). Brown the leek 5 minutes in a pan with the butter. Salt and pepper. Cut the ham into small pieces, add it and mix 2 minutes. Divide into 4 small oven dishes (or a large one). Arrange the asparagus on top
- 3
3 Chop the chives. In a bowl, beat the eggs with the cream and chives. Season with salt, pepper and nutmeg. Pour over the asparagus. Bake the clafoutis 20 minutes (30 minutes for a large dish). Serve hot.
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