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2 cups asparagus tips

6 large eggs

3/4 cup milk

1 tablespoon flour

1/4 cup shredded Pecorino Romano

1/4 cup minced fresh dill or chervil

1/3 cup sun dried tomatoes, diced

Kosher salt and freshly ground pepper, to taste




Preheat the oven to 350 degrees and generously butter a 3 cup tart pan.  Scatter the asparagus tips over the bottom of the mold.


Beat the eggs with the milk.  Sift on the flour and fold in the cheese, herbs and tomato pieces.  Season with salt and pepper.  Spoon the custard over the asparagues and bake until the custard has set, about 40 minutes.


This clafouti may be eaten warm, at room temperature of chilled.