It’s been a difficult year for asparagus growers but there were some lovely fresh, locally grown bunches at the farmers’ market on Saturday. Combining asparagus with free-range eggs works really well. Here’s the recipe I used for Asparagus Clafoutis:
Steam 400g of trimmed asparagus spears for 3-4 mins and place them in a buttered baking dish. Whisk together 4 eggs plus 2 egg yolks and then add 60g of melted butter, 75g of plain flour and add salt and pepper. Gradually add 500ml of milk and then 75g of grated cheese plus 1tbsp each of chopped chives and dill/basil. Bake in the oven for 35 minutes. Enjoy!