← All recipes

🍽️ Fresh Asparagus Jelly Terrine

503 kcal · 30 min · 4 servings

Fresh Asparagus Jelly Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the white asparagus under running water.
  2. 2. Peel the white asparagus completely.
  3. 3. Trim the woody ends from the white asparagus.
  4. 4. Rinse the green asparagus under running water.
  5. 5. Peel only the lower third of the green asparagus.
  6. 6. Trim the ends from the green asparagus.
  7. 7. Bring water to a boil and add salt, butter, lemon juice, and sugar.
  8. 8. Cook the white asparagus in the broth for about 18 minutes.
  9. 9. Cook the green asparagus in the broth for about 12 to 15 minutes.
  10. 10. Immediately plunge the cooked asparagus into ice water to shock it.
  11. 11. Let the asparagus drain well.
  12. 12. Save the asparagus broth for later.
  13. 13. Soak the gelatin in cold water.
  14. 14. Squeeze the soaked gelatin well.
  15. 15. Dissolve the gelatin in some warm asparagus broth.
  16. 16. Mix the dissolved gelatin with about 0.5 liters of asparagus broth.
  17. 17. Finally, adjust the seasoning of the jelly mixture.
  18. 18. Line a terrine mold (about 1.25 liters) with plastic wrap.
  19. 19. Leave the plastic wrap hanging over the edge of the mold.
  20. 20. Layer the asparagus into the lined mold.
  21. 21. Add the chives to the mold.
  22. 22. Pour the jelly mixture over the asparagus.
  23. 23. Fold the overhanging plastic wrap over the jelly mixture.
  24. 24. Place the mold in the refrigerator for several hours.
  25. 25. Carefully invert the jelly from the mold.
  26. 26. Slice the jelly.
  27. 27. Sprinkle the slices with fresh chives.
  28. 28. Serve the asparagus slices with ham.

Nutrition per serving