Asparagus pot tureen

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 600 g green asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Pepper
  • 6 sheets white gelatine
  • 8 discs cooked ham
  • 1⁄2 Bundle (approx. 30 g) Wild garlic
  • 250 g Edible quark (20 % fat)
  • 250 g Whipped cream
  • 250 g small tomatoes
  • 4 TABLESPOONS White wine vinegar
  • 4 TABLESPOONS Oil
  • 1⁄2 Head picking salad
  • 1 collar Arugula (rocket)
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Wash the asparagus and cut off the woody ends generously. Cook in boiling salted water with 1 pinch of sugar for 6-8 minutes. Drain, rinse and drain well.

  2. 2

    Soak the gelatine in cold water. Rinse a saddle of venison dish (approx. 1 l capacity) in cold water and line with foil. Line with approx. 5 slices of ham.

  3. 3

    Wash and chop the wild garlic and stir into the quark. Season with salt and pepper. Squeeze the gelatine and dissolve. Stir some quark into the gelatine, then stir everything into the rest of the quark. Whip the cream until stiff and fold in.

  4. 4

    Approx. 1⁄3 Spread the cream in the form. Cut off asparagus tips, put aside. Spread half the asparagus in the mould. 1⁄3 Spread cream on top. Place the rest of the asparagus on top, cover with the rest of the cream and about 3 slices of ham.

  5. 5

    Fold over protruding foil and chill the terrine for at least 4 hours.

  6. 6

    Peel 2 tomatoes and dice them finely. Whisk with vinegar, salt, pepper and sugar. Fold in the oil. Clean and wash lettuce and rocket and pluck smaller. Wash the remaining tomatoes and cut into slices.

  7. 7

    Mix everything with asparagus tips and vinaigrette. Carefully turn the terrine over and cut into slices. Serve with the salad. Drink tip: sparkling white wine, e.g. Riesling from the Wachau.

Nutrition Facts

KCAL
160 kcal
CARBS
3 g
FATS
12 g
PROTEINS
9 g