Asparagus terrine
15
60
4
No
Ingredients
- 150 ml (3/4 cup) of fresh cream
- 125 ml (1/2 cup) of butter
- 4 eggs
- 310 ml (1 1/4 cup) of milk
- 125 ml (1/2 cup) of grated Gruyère cheese
- 30 ml (2 tablespoons) of finely chopped fresh chervil
- 454 g (1 pound) of carrots
- 1/2 onion
- 454 g (1 pound) of asparagus
- 150 ml (1/2 cup) of flour
- 30 ml (2 tablespoons) of breadcrumbs
- Salt and pepper up to taste
Preparation
Side-by-side mode
- 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 g (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.
Our asparagus are on special!
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