Green Asparagus Spinach Terrine

For the green asparagus spinach terrine, cook the green asparagus for the mousse and the white asparagus for the chowder. Allow to cool. Blanch the green asparagus for the coating and the spinach leaves separately in salted water for just a short time and then rinse.

Line a terrine mold (preferably triangular) with plastic wrap. Place the asparagus around the edge of the dish.

For the terrine mixture, first whip 125 ml of the whipped cream until semi-stiff. Dissolve the gelatine according to the package instructions. Mix the asparagus with the stock. Season with lemon juice, sugar, salt and pepper. Then add the liquid whipped cream first, then the gelatin and finally the semi-stiff whipped cream.

Spread out a plastic wrap. Spread the spinach leaves on it. Spread some of the asparagus mixture on top and place the white asparagus in the middle. Roll up.

Fill one third of the prepared terrine mold with the asparagus mixture. Then place the spinach-asparagus roll inside and fill with the rest of the asparagus mixture.

Chill the green asparagus and spinach terrine overnight.

Preparation Tip:

Serve the green asparagus spinach terrine with white bread.

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