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Asparagus Terrine

A nice addition to a spring salad or as a buffet item at cocktail parties
Prep Time 3 hrs 8 mins
Cook Time 3 hrs 8 mins
Course Appetizer
Cuisine Swiss
Calories 1542 kcal


  • 300 gr Asparagus cooked
  • 500 ml Chicken or Veal stock clear
  • 0.75 oz or 3 envelopes, or 8 sheets Gelatin
  • 200 gr Whipped Cream
  • 100 gr "Beurre Fondue" butter melted in little water to a smooth consistency
  • Salt pepper, lemon juice, cayenne
  • Fresh Chervil for decoration


  • Blitz the asparagus with most of the stock in the food processor and pass through a very fine sieve
  • Take some of the stock to gently melt the gelatin
  • Whip the cream to be almost stiff and set aside
  • Mix the melted gelatin and the beurre fondue in the asparagus batter
  • Chill over ice while constantly until it is starting to set
  • Fold in the whipped cream gently
  • Season with salt, pepper, lemon juice, and cayenne
  • Fill into a cling-film lined terrine form, cover, and chill in the fridge for several hours
  • Remove from terrine form by gently lifting it out with the cling-film and discard the cling-film
  • Slice into finger-thick slices