White Asparagus Salad with Arugula and Egg Terrine

Ingredients

• butter (for the molds)
• 3 eggs
• 40 g Butter
• 1 pinch nutmeg (freshly grated)
• 75 g freshly grated cheese (e.g., Emmental, Gruyère)
• 2 tbsp heavy cream
• 1 tbsp flour
• Salt
• 1 kg white asparagus tips
• 1 tsp sugar
• 5 tbsp grape seed oil
• 2 tbsp balsamic vinegar
• a handful arugula
• 6 Cherry tomatoes

Instructions

1. 1.

   Grease four heat‑proof molds (≈150 ml each) with butter and dust with breadcrumbs. Preheat the oven to 200 °C (top and bottom).

2. 2.

   Separate the eggs. Whisk the butter, yolks, and nutmeg until frothy. Fold in the grated cheese and cream alternately. Then fold in the stiffly beaten egg whites and flour. Season with a pinch of salt. Spoon the mixture into the molds and bake for about 15 minutes until golden brown.

3. 3.

   Peel the asparagus, halve lengthwise, and simmer in salted water with sugar for about 10 minutes.

4. 4.

   Whisk together the grape seed oil and balsamic vinegar.

5. 5.

   Rinse the arugula, drain, pat dry, and tear into small pieces. Wash and halve the tomatoes.

6. 6.

   Arrange the drained asparagus on plates, drizzle with vinaigrette, garnish with arugula and tomatoes, and top with the egg terrines straight from the molds. Serve immediately.