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Asparagus terrine

Author: Les Cultures de chez nous
Baking 60
Portions 4
Freezing No


  • 150 gr (3/4 cup) of fresh cream
  • 100 gr (1/2 cup) of butter
  • 4 eggs
  • 300 ml (1¼ cup) of milk
  • 100 gr (1/2 cup) of grated Gruyère cheese
  • 30 ml (2 tablespoons) of finely chopped fresh chervil
  • 500 gr (1 pound) of carrots
  • 1/2 onion
  • 500 gr (1 pound) of asparagus
  • 50 gr (1/2 cup) of flour
  • 30 ml (2 tablespoons) of breadcrumbs
  • Salt and pepper up to taste
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  • Peel, wash and cook carrots, then reduce into puree.
  • Peel and remove the hardest parts of asparagus. Clean and cook for about 10 minutes. Drain and set aside.
  • Peel and chop onion. Fry with a spoonful of butter. Add carrots puree and cook a bit at high heat. Make a béchamel sauce with 50 gr (1/4 cup) of butter, flour, milk, Gruyère and salt. Mix sauce with carrots puree.
  • Break eggs by dividing eggs yolk from the white. Add yolk one by one to the preparation then whipped egg whites with a pinch of salt. Butter a cake mold. Spread with breadcrumbs. Fill the mold with the mixture of carrots and by spreading asparagus regularly. Oven bake an hour at 400 °F (200 °C).
  • Melt remaining butter in a casserole, add fresh cream and finely chopped chervil. Salt and pepper. Cook at low heat while stirring until the sauce thickers. Unmold the terrine and serve on a service plate with the sauce beside.

Chef's notes

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