Reblochon de Savoie AOP La Réserve des Crémiers clafoutis with asparagus tips, bacon, red onion - Fr
Make the clafoutis mixture: break eggs into a bowl and beat well. Sieve in the flour, stirring constantly.
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Ingredients
- ¾ Reblochon de Savoie AOP La Réserve des Crémiers
- 1 bunch green asparagus
- 4 eggs
- 50 cl whole milk
- 100 g flour
- 2 red onions
- 80 g smoked bacon
- Pinch of nutmeg
- Table salt, pepper
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