A delicious vegetable I (re)discovered since I have been leaving in the UK. (I had some mixed memories of not-well prepared big white asparagus from France)
Every year, when the asparagus season comes, we find it on all the best tables in town (I had the most incredible asparagus salad at Moro restaurant in London a couple of weeks ago), week-end papers are packed with delicious asparagus recipes to try out.
May you decide to go for a fancy asparagus dish, or use them as soldiers for your soft boil eggs, or even simply enjoy them with a drizzle of olive oil and salt, their delicate taste, firm flesh and bright green colours will surely make them the stars of a meal.
I wanted to celebrate this delicious local vegetable in a twisted French classic : the clafoutis.
Asparagus, tomato and curry clafoutis
The beauty of clafoutis is that it litterally takes minutes to prepare; and is quite light. I usually use whole milk, but for a lighter version of it, don't hesitate to swap whole milk with semi-skimmed milk.
The asparagus work really well with the tomato and curry powder, turning this dish into a fancy savoury version of the traditional sweet French clafoutis.
Ingredients (for a 4 people clafoutis)
7 or 8 Asparagus
1 big tomato
2 small glasses of whole milk
4 to 5 heaped tablespoons of flour (this can be adapted depending on how thick you would like you clafoutis)
a tsp of curry powder
salt and pepper
Make the clafoutis
Preheat the oven at 180°C
1/ Wash and cut in 2cm long pieces the asparagus. Wash and cut the tomato in thumb sized cubes
2/ In a bowl, mix the eggs, milk, flour, curry powder, a pinch of salt and pepper, and beat for 1 min
3/ Pour the egg mixture in a pie dish (or individual pudding moulds), and spread the vegetables over the mixture (they should sink partially, that's good!)
4/ Bake for 20 to 30 minutes until the clafoutis is golden at the top. Serve as a starter or with a salad as a light main course.