Asparagus clafoutis

Preparation

Grate the Gruyère cheese. Chop the fresh chive. Chop the fresh basil.

Method

1. 1 Snap the woody ends off the asparagus spears and halve them lengthways if thick.
2. 2 Cook in boiling salted water for 3-4 minutes, until just tender. Drain, refresh under cold running water and set aside.
3. 3 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
4. 4 Use one-third of the butter to grease one 1.5-2 litre baking dish (square or rectangular) per clafoutis being made.
5. 5 Arrange the asparagus spears in the dish. Put them in the oven while you prepare the clafoutis mixture.
6. 6 Melt the remaining butter and leave to cool slightly.
7. 7 In a large bowl, whisk together the eggs and egg yolks until pale and fluffy.
8. 8 Briefly whisk in the melted butter, then sift in the flour and a pinch of salt and pepper, and fold together.
9. 9 Gradually add the milk, taking care not to over beat, then stir in the cheese and herbs.
10. 10 Remove the asparagus from the oven and pour over the mixture. Bake for 35-40 minutes, until risen and golden.