Clafoutis with Asparagus, Hazelnuts, and Parmesan

1. Preheat oven to 160°C.
2. Peel the base of the asparagus and cut into 1/2-cm-thick pieces. Set the heads aside.
3. In a salad bowl, combine eggs, cream, milk, parmesan and seasoning.
4. Divide the asparagus tails and the previous mixture into mini casseroles.
5. Place the asparagus heads on the surface and bake for 30 minutes.
6. Add crushed hazelnuts before serving.

Tip: You can make the same recipe with white asparagus, just make sure to cook it first for 10 minutes in steam.