Clafoutis of asparagus and sugar snap peas

Clafoutis of asparagus and sugar snap peas
Clafoutis of asparagus and sugar snap peas 5 1 Stefano Moraschini

Instructions

05903 CLAFOUTIS asparagus and SNOW PEAS INGREDIENTS for 4 PEOPLE 500 g white asparagus, 200 g sugar snap peas, 4 eggs, 20 cl of fresh cream, herb goat cheese, salt and pepper.

Clean the asparagus, remove them possibly the hardest end and cook in salted water for about 25/30 minutes.

Drain and keep aside.

Check the sugar snap peas, wash them and then cook in salted water for about 3 minutes.

Drain and keep them aside in a colander.

Preheat oven to 180° c and grease a baking dish.

In a bowl, mash with the back of a fork the goat and then add the cream, stirring constantly.

Add the eggs, without ceasing to stir, add salt and pepper.

Arrange the asparagus and sugar snap peas in baking dish and put on the cream of goat.

Bake and let Brown for about 25 minutes.

Serve immediately.

Clafoutis of asparagus and sugar snap peas

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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