Sparrow-Style Wild Garlic and Asparagus Terrine

Ingredients

• 250 g green asparagus
• Salt
• 1 onion
• 5 g Butter (1 tsp)
• 150 g wild garlic
• 300 g Low-fat quark
• 50 g crème fraîche
• 3 egg whites
• Pepper

Instructions

1. 1.

   Wash, trim and peel the lower third of the asparagus, remove woody ends and cut into pieces. Boil in salted water for about 8 minutes. Remove, shock with cold water and drain well.

2. 2.

   While the asparagus cooks, peel and finely chop the onion. Heat butter in a pan and sauté the onion over medium heat until translucent.

3. 3.

   Wash wild garlic, dry by swirling, blanch in boiling salted water for 1 minute. Drain, shock and pat dry the leaves.

4. 4.

   Line a 1‑liter terrine mold with some wild garlic leaves so that they hang slightly on the sides.

5. 5.

   Squeeze out the remaining wild garlic leaves, add onions and blend with asparagus in a blender until smooth. Mix the puree with quark and crème fraîche. Separate eggs; whisk egg whites to stiff peaks and fold into the mixture, seasoning with salt and pepper.

6. 6.

   Spread the wild‑garlic‑asparagus mix into the terrine mold, top with more leaves, seal the lid and place on a deep baking tray. Pour enough hot water so that the mold sits about one third in the water. Bake in a preheated oven at 180 °C (or 160 °C fan) for 50–60 minutes.

7. 7.

   Remove from the oven, let cool briefly, unmold and serve sliced.