Green Asparagus Terrine

Ingredients

• 750 g green asparagus
• Salz
• 4 sheets white gelatin
• 2 Spring Onions
• 2 anchovy fillets
• 1 tbsp capers
• 400 g quark
• 250 g cream cheese
• Salz
• Pfeffer
• 3 tbsp Lemon juice
• 200 ml whipping cream
• 200 g shiitake mushrooms
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Line a loaf pan with plastic wrap and leave it hanging over the edge.

2. 2.

   Peel the lower third of the asparagus and cook the spears in salted water for 6-8 minutes until slightly firm. Shock in ice water, pat dry, and set aside about 250 g for garnish.

3. 3.

   Soak gelatin in cold water. Wash, trim, and finely chop spring onions. Pat anchovies and capers dry and finely chop. Mix both with spring onions, quark, and cream cheese. Season with salt, pepper, and 1-2 tbsp lemon juice. Whip the cream to stiff peaks. In a small pot, dissolve gelatin over low heat. Stir in 4 tbsp of the cheese mixture into the gelatin, then fold into the remaining cheese blend and fold in the whipped cream. Taste again and pour about one quarter of the cream into the pan. Smooth it out and top with some asparagus spears. Repeat until all ingredients are layered, finishing with a layer of cream. Cover with excess plastic wrap and chill in the refrigerator for at least 4 hours to set.

4. 4.

   Clean the mushrooms and sauté them in hot oil for 3-4 minutes until golden brown. Season with salt, pepper, and lemon juice, fold in the asparagus, and let cool slightly.

5. 5.

   Remove the terrine from the pan, peel off the plastic wrap, slice into rounds, and serve garnished with the asparagus-mushroom mixture.