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Asparagus Terrine

A nice addition to a spring salad or as a buffet item at cocktail parties
Print Recipe
Prep Time3 hours 8 minutes
Cook Time3 hours 8 minutes


  • 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
Nutrition Facts
Asparagus Terrine
Amount Per Serving
Calories 1542 Calories from Fat 1188
% Daily Value*
Fat 132g203%
Saturated Fat 81g506%
Cholesterol 382mg127%
Sodium 1493mg65%
Potassium 1425mg41%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 30g33%
Protein 45g90%
Vitamin A 6137IU123%
Vitamin C 18mg22%
Calcium 325mg33%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.