Spargelterrine
Asparagus terrine is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g asparagus
- Salt
- 10 sheets gelatin
- 1 clove garlic
- 1 bunch parsley
- 200 g whipping cream
- Pepper
- 2 tbsp lemon juice
- 200 g whipping cream
- tomatoes (for garnish)
- asparagus tips (for garnish)
Instructions
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1.
Wash the asparagus, peel the lower third and trim the ends. Cut the asparagus sticks into pieces. Cook the asparagus in boiling salted water for about 12-15 minutes, lift out, shock in cold water and drain.
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2.
Soak gelatin in cold water. Peel and finely chop the garlic. Wash parsley, shake dry and chop the leaves. Blend parsley, sour cream, asparagus and garlic in a blender until fine; season with salt, pepper and lemon juice. Dissolve the gelatin in a small pot over low heat; allow temperature equilibration and quickly stir into the asparagus cream.
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3.
Line a 1‑liter mold with clear plastic wrap, letting it hang over the sides. Pour the mixture in and smooth the top. Cover with another layer of plastic wrap and chill in the refrigerator for about 5 hours until set.
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4.
For serving, break the terrine onto a plate, remove the plastic wrap and slice into rounds, garnish with tomato slices and asparagus tips before serving.
