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🍽️ Creamy Asparagus and Wild Garlic Terrine

53 kcal · 30 min · 4 servings

Creamy Asparagus and Wild Garlic Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus.
  2. 2. Remove the woody bottom ends.
  3. 3. Peel the bottom third of the stalks.
  4. 4. Cut the asparagus into bite-sized pieces.
  5. 5. Boil the pieces in salted water for about 8 minutes.
  6. 6. Remove the asparagus from the water.
  7. 7. Cool it immediately with cold water.
  8. 8. Let the asparagus drain well.
  9. 9. Peel the onion while the asparagus cooks.
  10. 10. Finely chop the onion.
  11. 11. Heat the butter in a pan.
  12. 12. Sauté the onions until translucent over medium heat.
  13. 13. Wash the wild garlic.
  14. 14. Dry the wild garlic in a salad spinner.
  15. 15. Blanch the wild garlic for 1 minute in boiling salted water.
  16. 16. Drain the wild garlic.
  17. 17. Cool it immediately with cold water.
  18. 18. Pat the leaves dry.
  19. 19. Line a 1-liter terrine mold with some wild garlic leaves.
  20. 20. Ensure the leaves hang over the sides.
  21. 21. Squeeze the remaining wild garlic.
  22. 22. Add the sautéed onions.
  23. 23. Add the drained asparagus.
  24. 24. Puree the mixture finely in a blender.
  25. 25. Stir the quark into the puree.
  26. 26. Stir the crème fraîche into the puree.
  27. 27. Separate the eggs.
  28. 28. Use the egg yolks for something else.
  29. 29. Whip the egg whites until stiff.
  30. 30. Gently fold the egg whites into the mixture.
  31. 31. Season the mixture with salt and pepper.
  32. 32. Fill the mixture into the prepared terrine mold.
  33. 33. Fold the overhanging wild garlic leaves over the top.
  34. 34. Seal the mold.
  35. 35. Place the mold on a deep baking sheet.
  36. 36. Pour hot water into the baking sheet.
  37. 37. The water should fill the mold to about one-third.
  38. 38. Preheat the oven to 180 degrees (convection 160 degrees).
  39. 39. Bake the terrine for 50 to 60 minutes.
  40. 40. Remove the terrine from the oven.
  41. 41. Let it cool for a short while.
  42. 42. Turn the terrine out onto a plate.
  43. 43. Slice it.
  44. 44. Serve the slices.

Nutrition per serving