Asparagus Manchego Clafoutis
This savory base is the perfect backdrop for any combination of vegetables, making it an ideal brunch dish. The pinch of cayenne pepper accentuates the flavor of the cheese, and you could even add a tablespoon of Dijon mustard for added depth. For another delicious option, use goat cheese and cherry tomatoes instead.
Ingredients
- 4 eggs
- 2/3 cup flour
- ½ cup whipping cream
- 2/3 cup milk
- 4 ounces Manchego or other aged, semihard cheese finely grated,
- Pinch of cayenne pepper
- Salt and pepper
- ½ cup mushrooms
- ½ pound asparagus, trimmed and cut into thirds
- 1 tablespoon fresh tarragon, chopped
- Butter for the baking dish
- ½ cup sliced, toasted almonds
- Fresh tarragon, for garnish
Instructions
- Heat oven to 350º F.
- In a large bowl using a whisk, combine eggs, flour, whipping cream and milk. Strain into a new bowl to make sure there are no lumps.
- Add grated cheese, cayenne pepper, salt and pepper. Pour into 9-inch ovenproof dish, and distribute mushrooms, asparagus and chopped tarragon evenly over the top; they tend to float but there’s no need to stir.
- Bake for 20 minutes or until lightly browned.
- Garnish with almonds and a sprig of tarragon.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
