Asparagus terrine

Ingredients

For 4 servings

• •20 g 20 g Sweet butter
• •8 8 Egg(s)
• •250 g 250 g Fresh cream (semi-sip)
• •500 g 500 g White asparagus(s)
• •Fine salt
• •Pepper

Method

1. 1.Preheating
2. 2.First turn on your oven to preheat to 150°C (th.5). Preheating the oven makes it possible to achieve a homogeneous cooking of the d'asperges terrine. Meanwhile, gather all the necessary ingredients and prepare your cooking equipment, including the terrine mould.
3. 3.Preparation of asparagus
4. 4.Peel the white asparagus carefully with a saver, then remove the hard part of the stems. Then dip them in a large saucepan of salty boiling water and let them cook for about 15 to 20 minutes, until they become tender. Drain them and let them cool for a few minutes.
5. 5.Preparation of apparatus
6. 6.Break the eggs into a large bowl, then whisk them until you get a homogeneous mixture. Add the cream, salt and pepper generously according to your preferences. Mix well to get a smooth texture. Then add the cooked asparagus, cut into 2 to 3 cm sections.
7. 7.Preparation of mould
8. 8.Butter generously inside your terrine mould with the soft butter to prevent the terrine from hanging during the release. Gently divide the preparation into the mould, making sure to distribute the asparagus in a uniform way for a regular and aesthetic cut after cooking.
9. 9.Cooking
10. 10.Place the mould in a large baking dish, then pour hot water into the dish for cooking in a water bath. Slip together into the preheated oven and cook the terrine for about 1 hour. Check the cooking by planting the blade of a knife, it must come out clean.
11. 11.Cooling
12. 12.Once cooked, carefully remove the terrine from the water bath and let it cool to room temperature. Then cover it with food film and let it sit in the refrigerator for at least 4 hours, ideally overnight to strengthen and reveal all its flavors.
13. 13.Service
14. 14.Gently remove your asparagus terrine on a serving dish. Cut it into thick slices with a sharp knife. Serve it well fresh, accompanied by a crunchy salad and some slices of toast or a light lemon dressing for a spring and colourful starter.