Asparagus clafoutis with ham and parsley

Light, airy, and very tasty. You can leave out the ham on this one if preferred but we think it brings a wonderful balance to this simple supper dish. Don’t forget to save the asparagus trimmings to add to a delicious soup!

Preparation time

1hr 10




  • 16 spears of fresh asparagus trimmed
  • 6 slices of air dried ham
  • 1 bunch of parsley leaves washed, picked and chopped
  • 75g of parmesan cheese grated
  • 2 cloves of garlic peeled and sliced
  • 1 large knob of butter
  • 75g plain flour
  • 2 large eggs
  • 2 large egg whites
  • 300ml whole milk
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper


  1. Pre-heat your oven to 200ºc
  1. Make the batter first: put the flour in a bowl with a large pinch of salt. Beat the eggs, egg whites and milk thoroughly together. Then pour them slowly into the flour, gradually whisking in the flour until you have a smooth batter. Stir in half the parmesan cheese and leave the batter to rest for 30 minutes.
  1. Take a large oven proof non-stick frying pan and set over a medium heat. Add the oil and butter and allow it to melt and begin to bubble. Add the asparagus spears to the pan and shake them to coat, season well with salt and pepper.
  1. After a minute or two tear in the ham and combine with the spears. Add the chopped parsley then quickly pour in the batter. Give the pan a shake then sprinkle over the remaining cheese and place it straight in the hot oven. Cook for 25 to 30 minutes until puffed and golden.
  1. Serve immediately with a green leafy salad.

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