Asparagus And Sun-dried Tomato Clafoutis: An Easy Recipe

April is the peak season for asparagus. To celebrate this spring vegetable, we suggest you discover an easy recipe for asparagus and sun-dried tomato clafoutis.

Ingredients

Here are the ingredients needed to make an asparagus and sun-dried tomato clafoutis for 4 people:

a bunch or jar of small asparagus
6 sun-dried tomatoes
2 medium potatoes
3 eggs
20 cl of liquid cream
45 g of flour
salt and pepper
a knob of butter for the mould

Preparation of the filling

Asparagus and sun-dried tomato clafoutis is a colorful springtime vegetable recipe.

1- If you are using a bunch of fresh asparagus, cut off the heels and peel the asparagus with a paring knife to remove the threads.

2- Boil them in a pot of salted water for 5 minutes, then refresh them in very cold water and drain them gently.

3- Peel the potatoes and slice them into thin rounds.

4- Cook them for 10 minutes in boiling salted water.

To note: if you cooked fresh asparagus, you can use the same pan.

Assembly and cooking

1- Beat the eggs into an omelette in a bowl.

2- Add the flour, salt and pepper.

3- Mix with the fresh cream last, mixing well with a whisk to avoid lumps.

Copyright: Audrey Vautherot

4- Butter an ovenproof dish.

5- Arrange the filling at the bottom of the dish, starting with the potato slices, then the asparagus and the pieces of dried tomato.

Copyright : Audrey Vautherot

To note: you can add grated cheese like gruyere or parmesan on top of your savory clafoutis if you like.

7- Bake this asparagus and sun-dried tomato clafoutis for 25 to 30 minutes at 180°C until it starts to brown.