Asparagus terrine recipe 4352 a7d9fdf7-d011-4909-ab70-946874607c21 Crazy Leeks Crazy Leeks 11/26/2019 3:48:18 p.m. 0 0 75 4 Accompagnements Christmas Appetizers Asparagus
Asparagus terrine

Asparagus terrine

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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.
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Asparagus terrine

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.

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