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🍽️ Fresh Asparagus Terrine

209 kcal · 30 min · 4 servings

Fresh Asparagus Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus under running water.
  2. 2. Peel the lower third of the stalks and trim off the woody ends.
  3. 3. Cut the asparagus stalks into small pieces.
  4. 4. Bring water with salt to a boil.
  5. 5. Cook the asparagus in it for 12 to 15 minutes.
  6. 6. Remove the asparagus from the water.
  7. 7. Rinse it immediately under cold water to keep its color.
  8. 8. Let the asparagus drain well.
  9. 9. Soak the gelatin in a bowl of cold water.
  10. 10. Peel the garlic clove.
  11. 11. Dice the garlic very finely.
  12. 12. Wash the parsley.
  13. 13. Pat the parsley dry with a kitchen towel.
  14. 14. Chop the parsley leaves finely.
  15. 15. Put the parsley, sour cream, asparagus, and garlic into a blender.
  16. 16. Blend the ingredients into a smooth mixture.
  17. 17. Season the cream with salt to taste.
  18. 18. Season the cream with freshly ground pepper.
  19. 19. Add some lemon juice.
  20. 20. Squeeze the soaked gelatin well to remove the water.
  21. 21. Put the gelatin into a small pot.
  22. 22. Melt the gelatin over very low heat.
  23. 23. Stir the liquid gelatin quickly into the asparagus cream.
  24. 24. Line a mold with a volume of about 1 liter.
  25. 25. Use plastic wrap for this.
  26. 26. Let the wrap hang over the sides.
  27. 27. Fill the asparagus mixture into the lined mold.
  28. 28. Smooth the surface of the mixture.
  29. 29. Fold the overhanging wrap over the mixture.
  30. 30. Place the terrine in the refrigerator for about 5 hours.
  31. 31. Invert the set terrine onto a serving plate.
  32. 32. Carefully remove the plastic wrap.
  33. 33. Slice the terrine into even slices.
  34. 34. Garnish the slices with tomato slices.
  35. 35. Place asparagus tips on top as decoration.
  36. 36. Serve the terrine immediately.

Nutrition per serving