Éric Fréchon's Green Asparagus Clafoutis

Ingredients:

• 450g green asparagus, trimmed and cut into 2-3 cm pieces
• 4 eggs
• 100g all-purpose flour
• 50g butter
• 250ml milk
• 100g grated Gruyère cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 200°C (fan 180°C), gas mark 6.
2. Blanch the asparagus pieces in boiling salted water for 2-3 minutes until tender, then drain and refresh under cold water. Set aside.
3. In a large bowl, whisk together the eggs and flour until smooth.
4. Melt the butter in a large frying pan over medium heat. Add the asparagus pieces and cook for 1-2 minutes until lightly browned. Add them to the egg mixture and stir well.
5. Gradually add the milk, whisking constantly, until the batter is smooth. Stir in the grated cheese, salt and black pepper.
6. Pour the batter into a 20cm ovenproof dish and bake for 25-30 minutes until golden brown and set in the centre.
7. Remove from the oven and allow to cool for a few minutes. Serve warm with a side salad or some crusty bread.

Verdict:

This dish is a perfect blend of savory flavors and delicate textures. The creamy clafoutis batter holds together chunks of roasted asparagus and melted cheese that lend the dish a nutty flavor. The dish is perfect for a light summer lunch or as a side dish with roasted chicken for dinner.

Serving Suggestions:

Serve warm with a side salad or some crusty bread. Perfect for lunch or as a side dish with roasted chicken for dinner. Also goes well with a glass of chilled white wine.