Asparagus, Parmigiano, Eggs, Part 2

Though I don't like reality shows at all, I do admit having a guilty pleasure watching "Top Chef" (I'm pretty sure there is a franchise of that tv show in many countries). They do keep the sensational/emotional vibe to a minimum, and it actually includes real chefs, real recipes, real advices and tips.

The challenges that the contestants face every week get harder and harder, and what I find to be interesting, is to see what every one of them creates with the same ingredients. You can see each and every one's sensibility and creativity. I find it amazing to see how different the results are, the only thing missing, is to be actually able to taste them.

I guess the key is to find the right combination of ingredients. Hoping not to be too redundant, this recipe includes again asparagus, parmigiano and eggs, just in a different way. I was left with asparagus cream broth from my last recipe that I didn't want it to go to waste.
This can be eaten hot for a nice meal, aswell as cold, sliced for an appetizer. It has a nice asparagus taste without it's texture, so maybe it would work nicely on children. This is the last asparagus recipe I promise... For this season at least!

Asparagus Crêpes

For 10 Crêpes/Pancakes

300gr of Asparagus
300ml of Water
200ml of Soy Cream
3 Eggs
200gr of Flour
3 Tablespoons of Fresh Chives, chopped
1/2 Teaspoon of Bicarb
Oil
Salt, Pepper
Parmigiano, to taste

Clean and peel the asparagus. I didn't use the asparagus heads in this version, because it's the broth from a previous recipe that is used, flavoured with the peels. But for more taste, if you don't do the broth from the start, I would use the whole asparagus, diced into cubes.

In a pan on a middle heat, add the water and the soy cream with a little bit of salt. Place the asparagus cubes into it, let it bubble for about 10 minutes. Using a hand mixer, or a blender, mix everything well together. Set aside and let it cool a little.

In a bowl, beat the 3 eggs and add the asparagus mix, using a whip combine everything well. Sieve in the flour slowly to avoid lumps. Add the bicarb, the chives and season with pepper. When everything is well combined, leave it to rest for about 30 minutes.

Heat up a non-sticky frying pan on a medium heat, with a little bit of oil. When the pan is hot enough, using a ladle, pour in the batter and tilt the pan in a circular movement to spread it, like you would for a crêpes. Cook it for about 3-4 minutes on one side, and tilt over for about 1 minute on the over one.

If you want to eat them hot, serve immediately and grate parmigiano over the crêpes. Otherwise, leave them to cool, and grate the parmigiano before rolling them and cutting them into about 1cm portion.

Asparagus Clafoutis

It's this time of year again: asparagus season! Around here it's in the spring trilogy: rhubarb, strawberries and asparagus. Now that I've overcomed my childhood trauma, I can actually cook them everynow and than. Afterall, they're only in season for a few more weeks here.

Now the fun part for me, is to find a way to prepare them, that isn't the "traditionnal" one here: cooked in water and served with a sauce and some ham. Coming across a recipe from the chef Eric Frechon in a magazine, I thought this might be a nice change.

What I found very interesting in this recipe, is that every part of the asparagus got to be used in the process, from the peels to the head. This attention to details and more elaborated recipe is the touch of a chef that got his 3rd Michelin star in 2009.

I think I'll try more in the future to include all the parts of the vegetables that are used in a recipe, at least this way there will be less waist. The other nice discovery here is the combination of asparagus with parmigiano, that will be used again in a recipe (most likely soon on this blog), because they go very well together.

Asparagus Clafoutis
(based on a recipe from Eric Frechon in Cuisine et Vins De France N°145)

Serves 2

300gr of White Asparagus
4 Eggs
25cl of Soy Cream
100gr of Parmigiano Reggiano, freshly grated
Butter
Salt, Pepper
Water

Preheat the oven to 160°C. Butter your oven dish.

Clean and peel the asparagus, keep the peels. Cut the asparagus in 3 parts: add the end part to the peels, dice the middle part into small cubes and set the head aside.

In a big pan place the peels and the end part and cover them with water, salt a little and let it bubble for about 10 minutes.

Using a skimmer, take out the peels and end parts, you won't need them anymore. Place the asparagus heads in the broth, still bubbling, and let them cook for about 4 minutes. Still using the skimmer, take them out carefull and set them aside.

Now add the soy cream and the diced asparagus in the broth, let it cook for about 10 minutes. After that time, using a plonging mixer, off the heat, mix the broth.

In a bowl, beat the eggs together, add about 4 ladle of the broth (200 to 300ml). Season with pepper and add the parmigiano at this stage.

In the oven dish that you have buttered, place the asparagus heads on the bottom, and pour over it the eggs and broth mixture. Place in the oven for about 50 minutes, it should look a little like a soufflé in the end and have a nice golden top.

Serve hot or at room temperature, with a salad or fancier, with some morels and cream.